Stir Fried Green Beans With Coconut Recipes

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GREEN BEAN AND COCONUT STIR-FRY



Green Bean and Coconut Stir-Fry image

Toss green beans with a curried grated-coconut sauce.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 8

1/4 cup unsweetened grated coconut
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon sliced garlic
1 pound trimmed green beans, cut into 1/2-inch pieces
Kosher salt

Steps:

  • Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
  • Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.

GREEN BEAN STIR-FRY WITH SHREDDED COCONUT



Green Bean Stir-Fry with Shredded Coconut image

Instead of green beans, you could make this with another vegetable cut into bite-size pieces-try zucchini or cabbage, two of my favorites.

Provided by Suvir Saran

Categories     Side dishes

Yield six.

Number Of Ingredients 7

1/4 cup canola oil
1 Tbs. yellow mustard seeds
24 curry leaves, roughly torn (optional)
1-1/4 tsp. cumin seeds
2 lb. green beans, trimmed and cut into bite-size pieces (about 7 cups)
3/4 cup unsweetened shredded coconut
1-1/2 tsp. kosher salt; more to taste

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.

Nutrition Facts : ServingSize six., Calories 190 kcal, Fat 140 kcal, SaturatedFat 6 g, TransFat 16 g, Carbohydrate 12 g, Fiber 6 g, Protein 4 g, Sodium 290 mg, UnsaturatedFat 9 g

STIR-FRIED GREEN BEANS WITH COCONUT



Stir-Fried Green Beans with Coconut image

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.

Provided by Suvir Saran

Categories     Dinner     Side     Vegetarian     Vegan     Wheat/Gluten-Free     Green Bean     Pea     Coconut     Chile Pepper     Hot Pepper

Yield Serves 4

Number Of Ingredients 13

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal; optional)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafoetida powder (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoon saambhar powder or rasam powder (optional)
1 cup water

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.

STIR-FRIED GREEN BEANS WITH COCONUT



Stir-Fried Green Beans with Coconut image

This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafetida (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed and cut on the bias into 1-inch pieces
Coarse salt
1/2 teaspoon saambhar powder or rasam powder (optional)

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.

GREEN BEAN STIR-FRY



Green Bean Stir-Fry image

Provided by Sunny Anderson

Categories     side-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons honey
2 tablespoons unseasoned rice vinegar
1 tablespoon sesame oil
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 pound green beans, washed and trimmed, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced

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.

STIR FRIED GREEN BEANS - FROM CHINATOWNCONNECTION.COM



Stir Fried Green Beans - from Chinatownconnection.com image

Could easily use this method for a variety of veggies. Number of servings, preparation time and cook time was not provided so I just guessed. It is from www.chinatownconnection.com website.

Provided by senseicheryl

Categories     Vegetable

Time 30m

Yield 1 large wok, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs green beans
2 tablespoons dry sherry
3 -4 garlic cloves, minced
2 -3 teaspoons gingerroot, minced
1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon sherry wine
2 drops sesame oil
1 -2 teaspoon cornstarch
4 scallions, sliced

Steps:

  • Blanch green beans in boiling water for 3 minutes and drain.
  • Run under cool water to stop cooking and pat dry.
  • Heat wok over medium high heat.
  • Add sherry, garlic and ginger and stir for a few seconds.
  • Add green beans and stir for a minute.
  • Add stock, soy sauce and sesame oil.
  • Combine sherry and cornstarch and add to wok and stir.
  • Reduce to simmer and cook for another 3 minutes until sauce is thickened.
  • Stir in scallions and serve.

STIR FRIED GREEN BEANS



Stir Fried Green Beans image

This is a Very Good Stir-Fry Green Beans Recipe for Diabetics, But, can be used by anyone.The recipe comes from Splenda.

Provided by Barb G.

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
2 scallions, minced (white and green parts)
2 tablespoons dry sherry
2 tablespoons Splenda sugar substitute
2 tablespoons soy sauce
1 tablespoon water
2 tablespoons peanut oil or 2 tablespoons canola oil
1 1/2 lbs green beans, trimmed and rinsed
2 tablespoons water

Steps:

  • Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
  • Set aside.
  • Stir- Fry: In a large skillet or wok.
  • Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
  • Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
  • Add the sauce and continue stir-frying for 5 or 6 more minutes.
  • Until the beans are tender,BUT, not over cooked.
  • Serve immediately.

Nutrition Facts : Calories 105.3, Fat 4.7, SaturatedFat 0.8, Sodium 344.7, Carbohydrate 10.4, Fiber 4.1, Sugar 2, Protein 3

CHINESE GREEN BEAN STIR-FRY



Chinese Green Bean Stir-Fry image

Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.

Provided by Jackie O.

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 40

Number Of Ingredients 7

1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

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.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 12.3 g, Fat 6.2 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 368.2 mg, Sugar 2.1 g

STIR-FRIED GREEN BEANS



Stir-Fried Green Beans image

In no time at all, Lapeer, Michigan's Heidi Wilcox stir-fries everyday green beans with garlic and a variety of herbs and spices for this well-seasoned side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 garlic clove, minced
1 tablespoon butter
1-1/2 cups cut fresh green beans
1 teaspoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper

Steps:

  • In a large nonstick skillet or wok, stir-fry garlic in butter for 1 minute. Add the beans; stir-fry 3 minutes longer. Stir in the parsley, basil, salt, oregano and cayenne; stir-fry for 2-3 minutes or until beans are crisp-tender.

Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 358mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

STIR-FRIED GARLIC GREEN BEANS



Stir-Fried Garlic Green Beans image

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

1 pound green beans, trimmed
Salt to taste
1 tablespoon soy sauce, low-sodium if desired
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 tablespoon peanut oil or canola oil

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

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



Green Bean, Corn, and Coconut Stir-Fry (Thoren) image

Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.

Provided by Maya Kaimal

Categories     Stir-Fry     Vegetarian     Dinner     Coconut     Corn     Green Bean     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 15

3/4 cup grated dried unsweetened coconut
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 garlic cloves, crushed
1/4 cup water
Salt
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1/8 teaspoon hot red pepper flakes
15 to 20 fresh curry leaves (optional)
1 pound green beans, thinly sliced crosswise (1/4 inch)
3 ears corn, kernels cut from cobs

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.

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From theflavoursofkitchen.com


STIR FRIED GREEN BEANS - RAKSHA'S KITCHEN
2020-04-03 Take a saucepan or deep bottomed utensil and add 4 cups water. Let water boil. Blanch the green beans for 4 minutes. Then discard the water and keep the green beans aside. Take a small bowl and mix soy sauce and sugar. Heat a wok / …
From rakshaskitchen.com


SRI LANKAN GREEN BEANS RECIPE KOLAMBA RESTAURANT
2020-01-09 Heat the vegetable oil in a frying pan, add the mustard seeds and fry until they start to pop, then add the remaining onion, garlic and ginger, and the curry leaves, and stir. STEP 4. Add 2 tbsp of the curry powder and the pandan leaf, if using. Stir in the beans, season and cook for 3-4 minutes or until just cooked. STEP 5.
From olivemagazine.com


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