Blistered Green Beans With Spicy Chile Sauce Recipes

TOFU AND GREEN BEANS WITH CHILE CRISP

Tofu and Green Beans With Chile Crisp image

I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It's magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.

Provided by Sam Sifton

Categories dinner, easy, weeknight, one pot, roasts, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons chile-crisp condiment, plus more for serving
3 tablespoons soy sauce
1 1/2 tablespoons Chinese black vinegar
1 1/2 teaspoons sesame oil
1 teaspoon honey
2 garlic cloves, peeled and minced
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
3/4 pound green beans
1 tablespoon neutral oil, like canola or grapeseed
White rice, for serving
1 tablespoon minced fresh ginger

Steps:

Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.

BLISTERED GREEN BEANS WITH HERB SAUCE

Blistered Green Beans with Herb Sauce image

The green sauce in this recipe is similar to pesto, but lacks cheese and has a bigger punch of acidity. The mild flavor of pistachios enhances the natural sweetness of the lightly charred beans, though the more traditional pine nut would also work well for this dish.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

SPICY GARLIC GREEN BEANS

Spicy Garlic Green Beans image

This is a great dish we have at a local chinese restaurant that I came home and played with. They're an excellent side dish. I store some thai peppers in oil that I use in place of the olive oil but regular olive oil is fine. This recipe is great if you cube up a chicken breast into 1/2" cubes and add it also.

Provided by KandB

Categories Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 tablespoons sesame oil
4 -6 garlic cloves, finely chopped, divided
1/2-1 lb green beans, fresh
1/2 teaspoon dried hot peppers, finely diced or 1/2 teaspoon hot pepper flakes
1 teaspoon dark soy sauce
1 dash kosher salt

Steps:

Wash and cut stems off green beans. Heat up skillet with 2 T olive oil. When hot toss in half the garlic. Just as it starts to pop add sesame oil and green beans and toss until lightly coated. As green beans warm up add soy and pepper flakes. Toss lightly and cover over med-low heat until green beans are tender.
When green beans are tender and almost ready, add remaining garlic, salt to taste and continue to cook until garlic is toasty.
Remove and serve hot.

Nutrition Facts : Calories 283, Fat 27.4, SaturatedFat 3.9, Sodium 235.4, Carbohydrate 9.5, Fiber 3, Sugar 3.6, Protein 2.6

BLISTERED GREEN BEANS WITH SHALLOTS AND PISTACHIOS

Blistered Green Beans With Shallots and Pistachios image

The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird's-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey - but they're equally at home on the dinner table, regardless of the season.

Provided by Nik Sharma

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons neutral oil, such as grapeseed, plus more as needed
3 medium shallots or 1 small red onion, peeled and sliced crosswise into rings
Fine sea salt
4 garlic cloves, peeled and minced
2 tablespoons chopped pistachios
1 1/2 pounds green beans, trimmed and cut in half
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper
2 tablespoons lime juice

Steps:

Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.

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