HONEY GINGER GREEN BEANS
Fresh green beans flavored with honey, soy sauce, garlic, and ginger.
Provided by JuliaC
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
- Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 0.2 g, Fiber 4.2 g, Protein 3.5 g, Sodium 805.5 mg, Sugar 36.8 g
GINGER GREEN BEANS
The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SPICY GREEN BEANS WITH PEANUTS
Steps:
- Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.
GREEN BEANS WITH PEANUT GINGER DRESSING
This is from Everyday with RR. I haven't tried it yet, but I am typing it up for ZWT II. 6 servings. 20 minutes.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Drain again and refrigerate.
- In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped.
- Add the vinegar, ginger, soy sauce, sugar, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times.
- Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the top just before serving.
Nutrition Facts : Calories 242.9, Fat 18.3, SaturatedFat 2.8, Sodium 346.2, Carbohydrate 17.6, Fiber 5.1, Sugar 6.7, Protein 6.9
SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE
Provided by Tyler Florence
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
- Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
- Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.
GINGER-PEANUT DRESSING
This dressing is absolutely wonderful -- I found it while looking for a dressing for my Asian Salad. Caution: It's addicting : ) Found on My Recipes and placing here for safe-keeping.
Provided by DailyInspiration
Categories Peanut Butter
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl - stir until peanut butter is dissolved.
- Toss with your favorite Asian salad or slaw or use on the side.
GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING
Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
- Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.
More about "green beans with peanut ginger dressing recipes"
ASIAN SLAW WITH GINGER PEANUT DRESSING
From onceuponachef.com
Cuisine AsianCalories 339 per servingCategory Salads
- In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
GREEN BEANS WITH SPICY PEANUT SAUCE
From omnivorescookbook.com
5/5 (6)Total Time 25 minsCategory SaladCalories 167 per serving
- Bring a pot of water to a boil. Add green beans and simmer until beans are cooked through. Run tap water over the beans to cool down. Drain and set aside.
- To cook chili oil (*see footnote), add chili flakes, peppercorn, star anise and sesame seeds into a small bowl. Place the bowl on a heat resistant mat (or cutting board). Heat oil in a wok (or a skillet) until hot, when the oil just starts to smoke. Turn off heat immediately. Carefully use a ladle to transfer oil to the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. When the the oil stops bubbling, immediately use a spoon to stir gently, to mix everything well.
- Place the green beans on a plate and top with peanut sauce and garlic. Gradually add spicy oil, 1 teaspoon at a time, and mix everything well. Taste the salad to see whether it's spicy to your liking. You can add more chili oil if you prefer a spicier dish.
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