THAI-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
THAI-STYLE GREEN BEANS
This recipe in from the Summer 2006 edition of Cooking for 2. I made a couple of adjustments to the recipe. We really enjoyed it served as a side with Lemon Chicken and Sesame Rice.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the soy sauce, oyster sauce, peanut butter and crused red pepper in a small bowl; set aside.
- Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave.
- Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.
- In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot.
- Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.
- If using a natural peanut butter, it may be necessary to add a tablespoon or so of water to the pan to aid in making the sauce smooth and creamy.
- Once the sauce is thoroughly combined, stir in beans and warm in sauce.
- Prior to serving sprinkle with chopped cilantro and peanuts if desired.
Nutrition Facts : Calories 116.6, Fat 6.6, SaturatedFat 1.2, Sodium 793, Carbohydrate 12, Fiber 3.7, Sugar 4.6, Protein 5.3
SPICY THAI-STYLE BEANS WITH COCONUT MILK (VEGETARIAN)
This is a vegetarian dish. If you love spicy dishes like my family, then you will love this! The red curry paste is very hot so you might want to adjust the amount starting at 1 tablespoon, for our tastes I use about 2 tablespoons, the hotter the better LOL! You can find red curry paste in the Asian section of your supermarket or in any Asian grocery store, I use it in many dishes! The complete recipe is made on top of the stove in very little time, but has tons of flavor!
Provided by Kittencalrecipezazz
Categories Coconut
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
- Add in the red curry paste and cook 1 minute.
- Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
- Season with salt and pepper.
- Serve over basmati rice, then sprinkle with chopped green onion.
Nutrition Facts : Calories 649.9, Fat 31.6, SaturatedFat 19.6, Sodium 18.1, Carbohydrate 79.1, Fiber 9.1, Sugar 4.9, Protein 16
THAI-STYLE GREEN BEANS
Make and share this Thai-Style Green Beans recipe from Food.com.
Provided by Love 2 Cook
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine soya sauce, hoisin sauce, peanut butter and pepper flakes, set a side.
- In a small skillet saute shallot, ginger, in oil, over med. heat for 2 minutes.
- Add beans, cook for 3 mins or until tender crisp. Add reserved sauce, toss to coat.
- Garnish with chopped peanuts.
Nutrition Facts : Calories 86.1, Fat 5.7, SaturatedFat 0.7, Cholesterol 0.1, Sodium 338.2, Carbohydrate 7.4, Fiber 2.4, Sugar 2.4, Protein 2.7
GREEN BEANS WITH THAI-STYLE SESAME SAUCE
Provided by Thomas Rau, M.D.
Categories Ginger Nut Vegetable Side Steam Vegetarian Kidney Friendly Pescatarian Dairy Free Peanut Free Kosher
Yield Makes 3 or 4 servings
Number Of Ingredients 7
Steps:
- 1. Steam the green beans over boiling water until just tender.
- 2. In a medium bowl, blend together the cashew butter, sesame oil, vinegar, honey, tamari, and ginger. Add the beans and toss to coat. Serve at room temperature.
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- Heat the oil in a large skillet with a lid. Add the lemon grass and shallots and sauté for 3 minutes until they begin to soften. Add the green beans, season with salt (lightly!) and pepper and sauté for 2 minutes. Stir in the ginger and garlic stir for one more minute. Stir the soy sauce mixture again and add it to the pan. Cover the pan and steam and simmer for 3 more minutes, until the green beans are crisp tender. Remove the lid and stir for another minute or two until most of the liquid has been absorbed, and the beans are just tender and glazed with the sauce. Sprinkle with the peanuts, if using, and serve hot or warm.
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