Chinese Green Bean Salad By Dr Andrew Weil Recipes

CHINESE GREEN BEAN SALAD BY DR ANDREW WEIL

Steps:

• Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
• Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve.
• Mix the dressing ingredients in a small bowl with a whisk until well blended.
• Toss the green beans with the ginger root, red onion and dressing.
• Serve immediately.

ASIAN-STYLE 3 BEAN SALAD

Steps:

• Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
• In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

GREEN BEAN SALAD

Steps:

• Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
• In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
• Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
• Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.

GREEN BEANS AND ENDIVE SALAD

Steps:

• Trim off the ends of the green beans. Cut them into 1 1/2-inch lengths. Drop them into boiling salted water and simmer for 3 to 5 minutes. Do not overcook. They must remain crisp and tender. Drain well and cool.
• Trim off the ends of the endives and cut the heads into bite-sized pieces. Rinse them in cold water and drain or spin dry.
• Place the mustard, vinegar, salt and pepper in a salad bowl. Using a wire whisk, blend well. Beat in the oil slowly while mixing. Add the green beans, endive, onion and parsley; toss well and serve.

'CHINESE BUFFET' GREEN BEANS

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

ASIAN GREEN BEAN SALAD

Steps:

• Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
• Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.