Spicygreenbeansmasaledarsem Recipes

Steps:

• Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.

Steps:

• Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

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.

Steps:

• Trim the green beans and cut them crosswise at 1/4 in intervals.
• Put the ginger and garlic into the container of an electric blender or food processor.
• Add 1/3 of the water and blend until fairly smooth.
• Heat the oil in a wide, heavy saucepan over a medium flame.
• When hot, put in the cumin seeds.
• Five seconds later, put in the crushed chili.
• As soon as it darkens, pour in the ginger-garlic paste.
• Stir and cook for about a minute.
• Put in the coriander.
• Stir a few times.
• Now put in the chopped tomatoes.
• Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so.
• Put in the beans, salt and the remaining water.
• Bring to simmer.
• Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender.
• Remove the cover.
• Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper.
• Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.

Steps:

• Pulse 1 cup fresh basil, 1/4 cup each fresh parsley and pistachios and 1 scallion in a food processor. Pulse in 3 tablespoons olive oil, 2 teaspoons red wine vinegar and a pinch each of salt and pepper. Cook 1 1/4 pounds green beans in olive oil in a large nonstick skillet over medium-high heat until browned, 7 to 8 minutes. Add a splash of water and a pinch of salt and pepper. Cook, tossing, until crisp-tender, 1 to 2 minutes. Toss with the sauce.

Steps:

• Place beans in medium skillet.
• Mix remaining ingredients until blended; pour over beans. Cover.
• Bring to boil on medium-high heat; simmer on medium-low heat 5 to 6 min. or until beans are crisp-tender, stirring occasionally.

Steps:

• In a large skillet, heat oils and sauté garlic for 30 seconds.
• Add the onion and sauté until translucent. Add green beans and sauté 3 to 5 minutes. Dilute miso with 2 tablespoons cold water.
• Mix corn starch with 3 teaspoons cold water. Mix dissolved miso, syrup, mirin and starch together.
• Add to the hot beans, stirring constantly for about 1 minute until thick.