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1 lb. green beans
2 tsp. olive oil
2 tsp. sesame seeds
1 tsp. Asian (toasted) sesame oil
- Rinse and drain beans; trim and discard stem ends. In a baking pans, mix the beans with half the olive oil; spread level.
- Bake in a 450º regular or convection oven until beans are slightly browned and tender when pierced, 15 to 25 minutes. If using 2 pans, switch pan positions halfway through baking.
- Stir the sesame seeds and the sesame oil into beans; continue baking until seeds are golden, about 5 minutes longer. Pour into a bowl, add soy sauce to taste, and mix well.
Alternately, toast sesame seeds ahead of time. Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Then add the seeds and the sesame oil at end of cooking.
Based on recipe in Sunset, November 2001
Green Beans - 500 gm
Oil - 4 tbs
Mustard seed - 1 tbs
Minced garlic - 4 flakes
Coarsely crushed dried red chili 1
Sugar - 1/2 tsp
Salt - 1 tsp
Pepper powder as required
Method of Preparation:
Source: WebIndia123.com Cookery http://www.webindia123.com/cookery/region/gujarati/guja.htm
1 lb green beans, trimmed into 1" lengths, and blanched
4 Tbsp oil
1 Tbsp whole black mustard seed
4 cloves garlic, peeled and minced
1 hot dried red chili, coarsely crushed
1 tsp salt
1/2 tsp sugar
Source: Vegan Indian Recipes http://www.ivu.org/recipes/indian-veg/gujerati-green.html
very quick and easy way to cook green beans which could be served with any Western
food as well. You can adjust the heat with the amount of chilli pepper that
Haricot Vert work as well as regular green beans.
1 pound (450g) fresh green beans. Trimmed, cut into 1 inch lengths. Blanched in a pan of boiling water for 3 - 4 minutes and then rinsed under cold water.
4 TBS vegetable oil
1 TBS black mustard seeds
4 cloves of garlic peeled and very finely chopped
1/2 - 1 hot, dried red chilli, coarsely crushed in a mortar. (we often use 2 or 3)
1 tsp salt
1/2 tsp sugar
fresh ground black pepper
Put the oil in a frying pan over medium heat. When the oil is very hot, add the mustard seeds, as soon as they begin to pop, put in the garlic. Stir the garlic until it begins to brown.
Add the crushed chilli pepper and stir. Carefully add the green beans (if they are still damp they will spatter a bit), add the salt and sugar and stir. Put heat on medium-low and cook for 7 or 8 minutes stirring occasionally. Add the black pepper and serve.
Source: Adapted from a Madhur Jaffrey recipe http://countingsheep.typepad.com/amuse_bouche/2004/11/green_beans_wit.html
An incendiary vegetable dish from southern India, with a clean, clear heat that intensifies the flavor of green beans rather than masking it.
1 1/2 lbs green beans, trimmed and cut into 1/2-inch lengths
4-6 dried, hot chile peppers, seeded and finely chopped or 1 to 1 1/2 tsp crushed red pepper)
1/4 tsp salt, or to taste
1/4 C peanut oil
generous 1 1/2 C minced onion
Makes 4-6 servings.
Source: Vegan Indian Recipes http://www.ivu.org/recipes/indian-veg/spicy.html
This dish comes from Rajasthan and is said to be a 'Marawadi-style' dish. Recommended.
1 lb fresh green beans, cut *crossways* into 1/4-inch rings (Nope, don't cheat - it really makes a difference to texture, cooking time, 'mouth feel' and, I swear, taste to do it this way.)
3 Tbsp (or as little as you can get away with) cooking oil
2 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp crushed dried chilies (some may want a little more; I was feeling fragile)
1/2 cup water
1 tsp ground coriander
1 tsp salt
1 tsp sugar (yes, do add it - it makes a difference)
Put a heavy skillet over medium-high heat and when it starts to heat add the oil. When hot, add the mustard and cumin seeds and the dried chilies and stir until the mustard seeds start to pop (stand back!).
Now add those cute little rings of green beans and stir-fry for about 2 minutes - And keep them moving in the pan, making sure all are coated in the spices and oil and none start to burn.
Pour in the water and immediately, turn heat to medium, and put the lid on and cook for around 8 to 10 minutes tops - until the beans are almost tender (they should still have a bit of crunch, as if they were intended for a Chinese stir-fry).
With the lid Off, raise the heat and add the coriander, salt and sugar. Stir well, and wait until the water evaporates and the beans just start to think about sizzling.
These are simple and much tastier than I would have imagined. A keeper!
Source: Care2 Indian Main Course and Side Dishes http://www.care2.com/c2c/groups/disc.html?gpp=10159&pst=590864&archival=
1 lb green beans, cut up, flat or purple (see above recipe regarding method
2 Tbsp ghee
1/2 tsp brown mustard seeds
1 Tbs ginger root julienne
1/4 cup water
1/2 tsp ground cumin seeds
1/4 tsp chili powder (or see recipe above which uses crushed dried chilies)
1 tsp salt
2 Tbs. cilantro
1 tsp lemon juice
Saute 5-7 minutes in ghee mustard seed, julienned ginger, then green beans. Add water and simmer covered. Add rest of stuff. Stir. Note: Again see recipe above for more about technique.
Source: Eileen's notes probably from a TV program years ago.
The seasonings are typical of India's southeastern coast. Serves 4.
1 Tbs. salt lus 1/2 ro 3/4 tsp.
12 ounces green beans, cut into 1-inch pieces
1/8 tsp. ground asafetida
1 tsp. whole mustard seeds
1/2 tsp. urad dal
2 dried, hot, red chilies
8 to 10 fresh curry leaves, if available
1 1/2 tsp lemon juice
1//4 to 1/2 tsp cayenne powder
Bring 2 quarts of water to a rolling boil. Add 1 Tbs. of salt and the beans. Boil rapidly for 4 minutes, or until the beans are cooked through. Drain, and if not serving straight away, rinse under cold running water and drain. Set aside.
Just before serving, our the oil into a large frying pan and set over medium-high heat. When the oil is hot, put in the asafetida, mustard seeds, urad dal, and chilies. As soon as the mustard seeds pop and the dal turns reddish, put in the curry leaves and then the beans. Turn off the heat. Toss the beans and mix well. Add the lemon juice, cayenne, and 1/2 to 3/4 of the remaining salt. Mix again. If the beans have not heated through, put them on very low heat until warmed through.
Poster steamed her beans rather than boiling them, left out the asafetida, and added more lemon juice. She found the dish quite nice. The bright lemon flavors contrasted well with the dark roasted taste of the mustard seeds and urad dal. The curry leaves added their strong floral note. Rating: B
Source: From Curries to Kabobs: Recipes from the Indian Spice Trail
by Madhur Jaffrey.
From the kitchen of a captious vegetarian http://captious.wordpress.com/2006/10/28/south-indian-green-beans-b/
This Sichuan is a nice spicy green bean dish. The Sichuan peppercorns give it an unusual flavor.
10 oz green beans
2 scallions, white parts only
8 dried chilies (preferably Sichuanese), snipped in half
1/2 tsp Sichuan peppercorns
3 cloves of garlic, thinly sliced and an equivalent amount of...
ginger, also thinly sliced
salt to taste
500 g fresh green beans
2 Tbs Red Curry Paste
2 Tbs vegetable oil
1 large can bamboo shoots, cut into 0.5 cm slices
6 cups vegetable stock
Source: Madhur Jaffrey's Far Eastern Cookery
Source: based on Pappardelle with Asparagus and Lemon from Vicki Sebastiani's cookbook Cucina Viansa sold at the Viansa Winery and Italian Marketplace.
blogger - http://www.dre-lewis.com/blog/index.cfm?mode=entry&entry=2532D1B3-C09F-25C5-8373755E54EBDE63 accessed October 8, 2007
Source: Nook and Pantry "Green Bean Stir Fry" http://nookandpantry.blogspot.com/2007/03/green-beans-sauteed-with-soy-sauce.html accessed August 31, 2009.
1. Boil the pork in boiling water for 20 minutes. Wait until the water
is boiling first then drop the pork. Add 1/2 tsp. salt.
Source: iFoodTV "Spicy Green Bean Recipe Video" http://www.ifood.tv/recipe/spicy_green_bean accessed August 31, 2009.
Source: Milwaukee Sentinel October 22, 1992
Sara Moulton always loved the original version of this Chinese dish. The only problem was that the fried green beans added a lot of fat. In her recipe for Asian Green Beans and Pork from "Sara's Secrets for Weeknight Meals," Moulton lightens the dish by broiling the green beans. The results are delicious, caramelized beans that won't clog your arteries. The meal is a favorite among the children of the Moulton household.
Hands-on time: 25 mins.
Total prep time: 25 mins.
Yield: Makes 4 servings
Source: Asian Green Beans and Pork - ABC News http://abcnews.go.com/GMA/Diet/story?id=1452941
A favorite side dish to order in Chinese restaurants. A chef listed the ingredients and the tip of blistering the green beans. The amount of chili garlic sauce determines the heat.
Prep Time: 20 Min
Yield: Makes 4 servings
Source: Spicy Green Beans and Pork, Asian Style http://allrecipes.com/Recipe/Spicy-Green-Beans-and-Pork-Asian-Style/Detail.aspx
Photo from Golden Harbour in Hobart http://www.foodtourist.com/Best_Dishes/Best_dishes_2007/Best_dishes_2007.htm
Some recipes call for sauteing the garlic. I prefer just using raw garlic.
Prep Time: 20 Min