Thaigreenbeansalad Recipes

JACK'S THAI GREEN BEANS

Steps:

• Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
• Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

THAI GREEN BEAN SALAD

Steps:

• For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
• Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
• Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
• Before serving, toss in peanuts, and garnish with green onion.

THAI-STYLE GREEN BEANS

Steps:

• In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

GRILLED THAI GREEN BEAN SALAD

Steps:

• Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. Pour half of sauce into a shallow dish; reserve remaining sauce. Add 1 Tbsp. oil to sauce in shallow dish and whisk to combine. Add tofu and gently toss; set aside to marinate.
• Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using grill, arrange beans in grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
• Remove tofu from marinade, reserving marinade, and transfer to a plate; pat dry. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2-3 minutes per side. If using grill, be careful when turning, as tofu may stick. Transfer to plate and drizzle with reserved marinade.
• Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to a platter and arrange tofu and avocados alongside. Top with peanuts and 1 Tbsp. cilantro leaves. Arrange lettuce leaves on another platter. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves.

THAI-STYLE GREEN BEANS

Steps:

• Combine the soy sauce, oyster sauce, peanut butter and crused red pepper in a small bowl; set aside.
• Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave.
• Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.
• In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot.
• Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.
• If using a natural peanut butter, it may be necessary to add a tablespoon or so of water to the pan to aid in making the sauce smooth and creamy.
• Once the sauce is thoroughly combined, stir in beans and warm in sauce.
• Prior to serving sprinkle with chopped cilantro and peanuts if desired.

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.

ASIAN-STYLE GREEN BEANS

Steps:

• In a large skillet, heat oil over medium-high heat. Add green beans; cook and stir until heated through. Add garlic; cook 1 minute longer. Stir in soy sauce and sugar until sugar is dissolved. If desired, sprinkle with sesame seeds.