Wolfgang Pucks Green Beans Recipes

WOLFGANG PUCK'S GREEN BEANS

WOLFGANG PUCK'S GREEN BEANS image

Yield 6 people

Number Of Ingredients 8

Ingredients

1 cup Chicken Stock (see Soups & Stocks) or good-quality canned chicken broth
1/4 cup bottled oyster sauce
1/4 cup soy sauce
1/4 cup sugar
Double-Blanched Garlic (see Sauces & Dressings)
3 tablespoons peanut oil, plus 4 cups for deep-frying
1 pound haricots verts (French-style thin green beans), stems removed, rinsed and patted thoroughly dry
Thai basil leaves or thinly sliced scallions, for garnish

Steps:

1. In a small bowl, stir together the stock, oyster sauce, soy sauce, and sugar. 2. In a medium sauté pan or wok over medium heat, heat the 3 tablespoons of oil. Add the garlic cloves and cook them, stirring frequently, until they caramelize to a golden brown color, 7 to 10 minutes. Add 1 cup of the sauce mixture and continue cooking, stirring frequently, until it reduces to a glaze that coats the garlic, about 10 minutes more. Set aside. 3. In a deep-fryer or heavy-bottomed pot, heat the 4 cups of peanut oil to 375ºF on a deep-frying thermometer. Add the string beans and fry them for about 20 seconds. Using a wire skimmer or slotted spoon, remove the beans from the oil and drain on paper towels. 4. Add the beans and remaining sauce to the wok or skillet with the garlic. Toss over medium heat just until the beans are well coated. Transfer to a heated serving plate or bowl and garnish with Thai basil or scallions. Serve immediately.

GLORIOUS GREENS

Glorious Greens image

Provided by Wolfgang Puck

Categories Leafy Green Onion Tomato Side No-Cook Quick & Easy Cucumber Arugula Bell Pepper Spring Summer Family Reunion Party Potluck Parade

Number Of Ingredients 9

Ingredients

8 cups assorted greens (red-leaf lettuce, arugula, frisée, endive, etc.)
1/2 cup torn fresh basil leaves
6 ripe plum tomatoes, cut into eighths
1 small red onion, thinly slivered
1 red pepper, cut into 1/4-inch dice
1 hothouse cucumber, peeled, halved lengthwise and cut into 1/2-inch dice
1/2 cup pitted black olives, halved
Salt and freshly ground black pepper
1/3 cup of your favorite vinaigrette

Steps:

1. Rinse greens; dry well. Tear or cut into bite-sized pieces. Wrap well and keep in the crisper until needed.
2. Place greens in a large salad bowl along with basil leaves, vegetables and olives. Season with salt and pepper to taste, then toss with vinaigrette. Serve immediately.

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