Braisedgreenbeanswithfriedtofu Recipes
BRAISED GREEN BEANS WITH FRIED TOFU
You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal.
Provided by SHARONLIN
Categories Side Dish Vegetables Green Beans
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
- Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
- Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
- In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
- Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
- Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 28.2 g, Fat 21.6 g, Fiber 5 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 698.9 mg, Sugar 12 g
DEEP-FRIED GREEN BEANS
Provided by Food Network Kitchen
Categories appetizer
Time 28m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound leftover cooked or raw green beans with 1 teaspoon salt, 1/4 teaspoon cayenne pepper and 1 cup buttermilk; soak for 15 minutes. Season 1 cup cornmeal with salt and cayenne. Dredge the green beans in the cornmeal, then deep-fry in 2 inches of 375 vegetable oil until golden brown, 2 to 3 minutes.
FRIED GREEN BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oil to 375 degrees F.
- Whisk the beer, flour, salt and pepper until smooth.
- Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.
BRAISED GREEN BEANS
Sauteed onion, a touch of rosemary and bits of imported black olives add a French countryside flavor.
Provided by Lorac
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan, cook onion in butter over medium low heat until golden Add beans, rosemary and broth.
- Cover aand cook over medium heat until beans are tender.
- Remove cover, add olives and cook until liquid is gone.
- Season and serve.
Nutrition Facts : Calories 185.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 179.1, Carbohydrate 18.1, Fiber 7.4, Sugar 4.3, Protein 4.4
BRAISED GREEN BEANS WITH FRIED TOFU
You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal.
Provided by ElizabethKnicely
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
- Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
- Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to recommended level, and heat the oil to 375ºF (190ºC). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
- In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onion and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
- Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
- Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the tofu, and stir to coat with the sauce.
GREENS AND BEANS WITH FRIED BREAD RECIPE
A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.
Provided by Anna Stockwell
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring wine, garlic, oregano, salt, red pepper flakes, and 1/4 cup water to a boil in a large skillet. Add kale, cover pan (a baking sheet works great if you don't have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes. Mix in beans and 1/2 cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.
- Meanwhile, heat 2 Tbsp. oil in another large skillet over medium. Fry bread in skillet until golden brown, about 2 minutes per side. Transfer to paper towels to drain. (If you don't have 2 large skillets, cook the bread first and keep it warm in a low oven while you use the same skillet to make the kale and beans.)
- To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.
FRIED GREEN BEANS
Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
Provided by Kris Swiggum
Categories Side Dish Vegetables Green Beans
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g
BRAISED GREEN BEANS
These beans are simmered in chicken broth. They are a good side dish for hanger steak, roast chicken, or shrimp.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
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