GREEN BEAN AND COCONUT STIR-FRY
Toss green beans with a curried grated-coconut sauce.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 8
Steps:
- Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.
GREEN BEAN AND CORN CASSEROLE
Ideal for potlucks. Every time I make it, I get requests for the recipe.
Provided by Wendy
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
- Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
- Bake in the preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 21 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 749.3 mg, Sugar 3.7 g
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
GREEN BEAN STIR-FRY
Steps:
- Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.
GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS
Steps:
- In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
- Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
- In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
- Garnish with Roma tomatoes and Parmesan.
- Ease of preparation: easy
CORN AND CELERY STIR-FRY
Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.
Provided by Hetty McKinnon
Categories lunch, weeknight, vegetables, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large 12-inch skillet or wok on medium-high. When it's hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
- Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
- Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).
GREEN BEANS THORAN (GREEN BEANS WITH COCONUT)
A delicious accompaniment to almost any Indian meal, this Kerala classic can be prepared with French beans, stringless beans, the oriental asparagus bean known as lobhia, or in fact almost any kind of firm vegetable cut into small pieces. Adjust the amount of chili to your personal preference. The original recipe called for 5 tablespoons vegetable oil, but this can be easily cut down. Use coconut oil, if you wish, to be authentic. For your convenience, this dish can be cooked ahead, and heated gently at the time of serving. Adapted from a recipe by Madhur Jaffrey.
Provided by Daydream
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
- Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
- Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
- Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
- Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
- Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
- Form a hole in the center of the mound and place within it the coarsely ground spices.
- Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
- Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
- Mix all the ingredients together well, and serve hot.
Nutrition Facts : Calories 258.6, Fat 21.2, SaturatedFat 13.2, Sodium 599.2, Carbohydrate 17.4, Fiber 7, Sugar 6, Protein 4.4
STIR-FRIED GREEN BEANS WITH COCONUT
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.
Provided by Suvir Saran
Categories Dinner Side Vegetarian Vegan Wheat/Gluten-Free Green Bean Pea Coconut Chile Pepper Hot Pepper
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
- Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
- Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
- Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
- Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
ACHINGYA THOREN (KERALA STYLE GREEN BEAN CURRY)
This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves.
Provided by Member 610488
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop 5 of the curry leaves (1 bay leaf not chopped), and put in a medium bowl. Add coconut, cumin, cayenne, turmeric, and garlic, and mix well.
- Add enough water (about 7 tbsp) to make coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside.
- Heat oil in a wok or large skillet over medium heat. Add mustard seeds and rice, and fry until mustard seeds pop, about 2 minutes. Add chiles, fry for a few seconds, and carefully add remaining 10 curry leaves (3 bay leaves). Be careful - leaves will spatter when they hit the hot oil.
- When leaves have crackled but are still green, about 30 seconds, add green beans, salt, and 2 tbsp water, and stir to mix well. Cook, stirring often, until beans begin to soften yet are still slightly crunchy, about 5 minutes.
- Stir in reserved coconut mixture, and cook, stirring often, until beans are tender, about 5 minutes more. Add salt to taste.
- Do not eat curry or bay leaves - remove as you find them.
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