Green Beans And Water Chestnuts Recipes

Steps:

• In a nonstick skillet, saute the beans, water chestnuts, mushrooms and garlic in canola oil and sesame oil for 5-6 minutes or until almost tender. Add the water, soy sauce, sugar, pepper and salt. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. Sprinkle with sesame seeds.

Steps:

• Bring a pot of salted water to a boil, add beans and cook for 6-8 minutes.
• Melt the butter/margarine in a skillet, add onion and saute for 7 minutes, stirring.
• Stir in salt, mace and water chestnuts; saute 2 minutes.
• Add beans and saute until heated through.

Steps:

• In a large saucepan over high heat, bring to a boil enough water to cover beans.
• Boil beans for 4 inutes. Drain and plunge into ice water to halt cooking; drain.
• In a large skillet, heat vegetable oil over high heat, swirling to coat bottom of pan.
• Stir-fry water chestnuts for 1 minute.
• Add garlic and ginger (don't let it brown).
• Add beans and salt.
• Cook until heated thoroughly, stirring constantly.
• Serve on a platter.
• Chef note: You can also leave out the water chestnuts and ginger and add a small can of Ro-Tel tomatoes and peppers to create a Mexican dish).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.
• Bake for 30 minutes or until heated through.
• Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.