Thai Style Green Beans Recipes

Steps:

• Combine the soy sauce, oyster sauce, peanut butter and crused red pepper in a small bowl; set aside.
• Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave.
• Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.
• In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot.
• Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.
• If using a natural peanut butter, it may be necessary to add a tablespoon or so of water to the pan to aid in making the sauce smooth and creamy.
• Once the sauce is thoroughly combined, stir in beans and warm in sauce.
• Prior to serving sprinkle with chopped cilantro and peanuts if desired.

Steps:

• In a small bowl combine soya sauce, hoisin sauce, peanut butter and pepper flakes, set a side.
• In a small skillet saute shallot, ginger, in oil, over med. heat for 2 minutes.
• Add beans, cook for 3 mins or until tender crisp. Add reserved sauce, toss to coat.
• Garnish with chopped peanuts.

Steps:

• 1. Steam the green beans over boiling water until just tender.
• 2. In a medium bowl, blend together the cashew butter, sesame oil, vinegar, honey, tamari, and ginger. Add the beans and toss to coat. Serve at room temperature.

Steps:

• Remove excess fat from duck or duck legs. Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover. Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid. Adjust heat to create a steady simmer.
• Once bottom browns, turn. Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
• Transfer duck to a plate. Pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger, garlic and chilies and cook, stirring, for 30 seconds. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
• Add 2 tablespoons water and nam pla or soy sauce. Put duck on top of bean mixture and bring to a simmer. Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist. (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.