THAI-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
GRILLED THAI GREEN BEAN SALAD
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Salad Dinner Chile Pepper Green Bean Mango Tofu Lime Juice Avocado Peanut Vegan Cilantro Grill
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. Pour half of sauce into a shallow dish; reserve remaining sauce. Add 1 Tbsp. oil to sauce in shallow dish and whisk to combine. Add tofu and gently toss; set aside to marinate.
- Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using grill, arrange beans in grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
- Remove tofu from marinade, reserving marinade, and transfer to a plate; pat dry. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2-3 minutes per side. If using grill, be careful when turning, as tofu may stick. Transfer to plate and drizzle with reserved marinade.
- Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to a platter and arrange tofu and avocados alongside. Top with peanuts and 1 Tbsp. cilantro leaves. Arrange lettuce leaves on another platter. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves.
WEGMANS THAI GREEN BEAN AND MANGO SALAD
This delicious recipe comes from the Wegmans grocery store magazine, Menu. It adds bright color and cool fresh vegetables and fruit to your plate with fantastic flavor. The original recipe called for twice the green beans. The lemon grass paste is a Wegmans product called Gourmet Garden Lemon Grass Herb Blend, a mixture of lemon grass, canola oil, sea salt, and some whey, sold refrigerated in their produce section. I haven't worked with lemon grass much, so I don't know whether minced fresh lemon grass would suffice.
Provided by HopeJohnJP
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
- Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
- Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
- Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
- Rinse the cilantro leaves well. Pat dry and chop.
- In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
- To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
- Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 0.6, Sodium 817.1, Carbohydrate 23.6, Fiber 4, Sugar 17.5, Protein 2.3
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