Green Bean And Coconut Stir Fry Recipes

STIR-FRIED GREEN BEANS WITH COCONUT

Steps:

• In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
• Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
• Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
• Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
• Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.

STIR-FRIED GREEN BEANS WITH COCONUT

Steps:

• Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
• Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
• Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
• Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
• Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

GREEN BEAN STIR-FRY WITH SHREDDED COCONUT

Steps:

• Heat the oil and the mustard seeds in a large wok or skillet over medium-high heat until the mustard seeds start to sizzle and pop, about 1 minute (use a splatter screen, if you have one, so the seeds don't pop out of the pan). Add the curry leaves (if using) and the cumin seeds and cook, stirring often, until the cumin becomes fragrant and browned, 1 to 2 minutes. Add the green beans and cook for 5 minutes, stirring occasionally. Stir in the coconut and 1 cup water and bring to a simmer. Cover the pan, reduce the heat to medium low, and cook until the green beans are tender, 8 to 10 minutes. Uncover, increase the heat to medium, and cook until all of the water has evaporated, stirring often, 2 to 5 minutes. Stir in the salt, taste, and add more salt if needed.

GREEN BEAN STIR-FRY

Steps:

• Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.

CHINESE GREEN BEAN STIR-FRY

Steps:

• In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

GREEN BEAN STIR-FRY

Steps:

• In a small bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. , In a large skillet, stir-fry green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

COCONUT CHICKEN STIR FRY

Steps:

• Melt butter in large frying pan over medium heat.
• Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
• Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
• Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
• Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
• Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

GREEN BEAN, CORN, AND COCONUT STIR-FRY (THOREN)

Steps:

• Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
• Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
• Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.