LINGUINE STIR-FRY WITH GREEN BEANS AND GARLIC
From The National Pasta Association. This is one I have yet to try -- but it sounds right up my alley!
Provided by SarahBeth
Categories Asian
Time 1h
Yield 1 pasta dish, 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions; drain.
- In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat.
- Add the chicken and stir-fry until firm and opaque, about 4 minutes.
- Remove the chicken and set it aside.
- Add the second teaspoon of oil to the pan.
- Add green beans, reduce heat to medium, cover and cook for 7 minutes.
- Uncover, add red pepper, stir well and cook an additional 5 minutes.
- Add the garlic and stir-fry for 30 seconds.
- Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta.
- Serve immediately.
Nutrition Facts : Calories 437.3, Fat 5.2, SaturatedFat 1, Cholesterol 48.4, Sodium 570.8, Carbohydrate 67.4, Fiber 5.4, Sugar 7.9, Protein 29.4
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
STIR FRIED GREEN BEANS WITH SHRIMP AND GARLIC
Recipe by Eric Banh and Sophie Banh - Food & Wine Magazine - 01/2009, doubled and served with steamed Jasmine rice, this Vietnamese side dish becomes a great main course. :) Wine suggestions: Eric Banh's suggestion: Washington State Riesling. F&W pick: Floral, citrusy 2005 Badger Mountain Update:07/11/2009 - it seems that by just placing salt in the recipe too much is used, this happened to a friend of mine and I was going to put in a warning. There are many items that can make it salty; so wait, until after you add the beans and the low-sodium chicken broth - that is a good time to add the salt!! You can always add more.:)
Provided by Manami
Categories Chicken
Time 30m
Yield 4 Sides
Number Of Ingredients 10
Steps:
- Heat a wok until very hot.
- Add the vegetable oil and heat until shimmering.
- Add the garlic and stir-fry for 10 seconds.
- Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
- Add the green beans, 2 tablespoons of the stock, and a smidgen of salt, and stir-fry until the beans soften slightly, about 3 minutes.
- Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
- Serve right away.
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