Ginger Peanut Green Bean Salad Recipes

Steps:

• For vinaigrette, in a small bowl, whisk the first 10 ingredients until blended., In a large saucepan, bring 6 cups water to a boil. Add green beans in batches; cook, uncovered, 3-4 minutes or just until crisp-tender. Drain beans and immediately drop into ice water. Drain and pat dry. , Transfer beans to a large bowl. Add jalapenos and radishes. Drizzle with vinaigrette; toss to coat. Top with peanuts.

Steps:

• In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4 to 6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.
• In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover; refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

Steps:

• Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1-4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
• Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
• Heat 1 tablespoon oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tablespoon peanuts for serving.
• Whisk makrut lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture. Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

Steps:

• For dressing:
• Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.
• For beef:
• Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
• For salad:
• Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
• Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.
• Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.

Steps:

• Bring a large pot of lightly salted water to a boil over high heat.
• Add the green beans and cook until tender, about 5 minutes.
• Drain and rinse briefly under cold running water.
• Meanwhile, in a food processor, combine the peanut butter, brown sugar, soy sauce, lemon juice, garlic, and ginger.
• Process until smooth.
• With the machine on, add the hot water and mix until blended.
• Transfer the beans to a serving dish.
• Pour the sauce over the beans and serve.
• If you prefer the dish hotter, reheat in a microwave oven on High for 50 to 60 seconds, rotating the dish once.
• (If you do this, be sure the serving dish is microwave-safe glass or ceramic).

Steps:

• To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
• Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

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.

Steps:

• Place green beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-7 minutes or until crisp-tender. Drain and immediately place in ice water; drain and pat dry. , In a large salad bowl, combine the beans, onion and bean sprouts. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture and toss to coat.

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.