Green Beans In Brown Butter And Ginger Fish Sauce Recipes

GREEN BEANS WITH GINGER BUTTER

Steps:

• Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
• Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
• Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

GREEN BEANS WITH GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

GREEN BEANS IN BEER SAUCE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. , Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm., In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.

GREEN BEANS IN BROWN BUTTER AND GINGER FISH SAUCE

Steps:

• Steam or boil green beans for 3-4 minutes. Drain and cool immediately with ice water, then dry with paper towel. In a large skillet, heat 4 tbsp butter over high heat. Cook, stirring constantly, until butter browns and takes on a nutty aroma, 3-4 minutes. Turn heat down to medium and add green beans. Add white wine, ginger, red chili flakes, fish sauce, vinegar, salt and pepper in quick succession. Turn heat up to high and sauté for 2-3 more minutes. Turn off heat. Transfer beans to a large platter and garnish with leaves pulled from one bunch of celery and the crushed peanuts. Serve while warm.

GREEN BEANS TOSSED IN BROWNED BUTTER

Steps:

• Fill a large pot with 2-inches of water and place a steamer inside. Bring water to a boil. Add string beans and cover for 5 minutes, or until beans are cooked throughout but still crisp to the bite. If you don't have a steamer, toss beans in a large pot of boiling water for 4 minutes.
• Thoroughly drain water then return beans to the emptied pot. Let beans sit, uncovered, for 2 minutes so that any water coating them has evaporated. Pour out any accumulated water.
• Melt butter in a saucepan over medium heat. Cook for 3 minutes, or until melted butter has turned golden brown (this adds a slightly nutty flavor). Remove from heat and add lemon juice and beans and toss thoroughly. Sprinkle with salt and pepper and toss again.

GREEN BEANS WITH GINGER BUTTER

Steps:

• Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness).
• Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
• Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
• Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

FRESH GREEN BEANS WITH HEAVEN SAUCE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
• Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

GREEN BEANS WITH GARLIC SAUCE

Steps:

• Heat oil in large skillet over high heat. Add green beans and saute till beans are just crisp but tender, about 5 minutes.
• In a small bowl stir together soy sauce, minced garlic, honey and ginger. Pour over green beans in skillet and boil until sauce thickens and coats vegetables, about 2 minutes. Serve immediately.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.