SINGAPOREAN LONG BEANS WITH LEMON GRASS
Steps:
- Roll the shrimp paste into a ball and place it in the center of a 5-inch square of aluminum foil. Fold the sides of the foil over to form a small parcel, then flatten into a disk 1 1/2 inches in diameter. Set a gas burner to medium-low or an electric burner to medium-high. Using tongs, place the sealed parcel directly on the heat source. Toast until the paste begins to smoke and release a toasted-shrimp smell, 1 to 1 1/2 minutes. With the tongs, turn the parcel over and toast for another 1 to 1 1/2 minutes. Let cool for a minute. Carefully unwrap the foil; the edges of the disk should be black-brown, and the center should be golden with some black-brown patches. Set aside.
- Remove the brown bottom and green top of the lemongrass stalk, leaving a pale 5-inch piece. Discard 2 of the outer layers, then cut crosswise into 1/4 -inch slices. Place in the bowl of a food processor. Add the shallots, chilies, candlenuts, ginger and toasted shrimp paste. Purée to a smooth paste, about 1 minute. (If it sticks to the sides, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning off the processor and scraping down the sides of the bowl.) Set aside.
- Heat the oil in a 3-quart saucepan on medium-high, then lower to medium. Add the paste and sauté, stirring to prevent scorching, until the paste begins to separate from the oil, about 5 minutes. Add the long beans and stir to coat. Add 1/3 cup water and stir. Bring to a lively simmer, then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the beans just begin to lose their rawness and yield to the prick of a fork, 5 to 7 minutes.
- Remove the lid, increase the heat and return to a lively simmer. After 2 minutes, add the sugar and soy sauce and stir to combine. Season with salt to taste. Continue simmering until no sauce remains and the beans are sautéing in oil, about 2 minutes more. Transfer to a serving dish and let rest for at least 10 minutes.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Sugar 11 grams
LEMON GREEN BEANS
With a touch of lemon zest and juice, these green beans will take center stage.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
- In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
Nutrition Facts : Calories 78 g, Fat 5 g, Protein 2 g
LEMON-GARLIC LIMA BEANS
When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.
Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.
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