SPICY SZECHUAN GREEN BEANS
I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.
Provided by Tasha
Categories Side Dish Vegetables Green Beans
Time 23m
Yield 2
Number Of Ingredients 9
Steps:
- Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
- Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g
SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS
Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.
Provided by Erica Royster
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
- Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
- Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
- Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g
STIR FRIED FAVA BEANS AND BAMBO SHOOTS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a boil. Lightly salt the water. Add the fava beans and simmer for 8 to 10 minutes or until the skins of the beans split open. Drain the beans and refresh in cold water. Remove from cold water and remove skins. Discard skins. Drain bamboo shoots.
- In a wok heat oil and add beans and bamboo shoots. Stir fry for about 2 minutes. Add stock and salt and allow to heat through for about 2 minutes.
- In a bowl combine cornstarch and water and stir until cornstarch dissolves. Add cornstarch to mixture and continue to cook until thickened. Drizzle with sesame oil. Serve with white rice. Garnish with Chinese parsley
DEEP-FRIED BROAD BEANS (FAVA BEANS)
I happened upon these in a local Asian grocery store and fell in love. My first batch was seasoned with cheese (sort of nachoish!) and the next, with garlic. This basic recipe hails from http://www.uktvfood.co.uk/ and I haven't tried it yet, therefore cook time is an estimate.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 20m
Yield 10 snack-sized servings
Number Of Ingredients 3
Steps:
- Heat the vegetable oil in a wok or deep saucepan.
- Add the broad beans to the hot oil and fry until lightly coloured.
- Remove the fried beans using a slotted spoon. Drain on kitchen paper.
- Season with salt and serve.
Nutrition Facts : Calories 323.1, Fat 1, SaturatedFat 0.2, Sodium 2061.2, Carbohydrate 56.5, Fiber 16.8, Protein 24.9
BROAD BEANS WITH PANGRATTATO
From Dazzling Delightful Delicious. This is so good. Broad beans are also called Fava Beans. The lemon zest just brightens up this dish.
Provided by susie cooks
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the beans in boiling salted water until just tender. Drain, plunge into cold water to stop the cooking. Drain again. Remove and discard outer shell from beans.
- To make the pangrattato:.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, add bread crumbs and cook, stirring occasionally, until breadcrumbs are golden.
- Add lemon zest and garlic and stir to combine.
- Remove from heat and set aside.
- Wipe skillet clean.
- Heat the remaining olive oil in the skillet over medium heat, add the beans and toss until warmed through.
- Season with salt and pepper and place in a serving bowl.
- Sprinkle with Parmesan and the pangrattato.
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