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String Beans With Rosemary And Basil
Bring a generous amount of lightly salted water to the boil in a large saucepan or soup pot.
Plunge the beans into the boiling water and cook for 3 minutes.
Drain in a colander and shake dry.
In a large heavy skillet heat the butter over mediumhigh heat.
Add the onion and cook, stirring frequently, for 3 to 4 minutes, or until softened.
Add the garlic and cook, stirring, for 2 minutes.
Add the rosemary and basil and stir together for 1 minute more.
Add the beans and cook for 2 to 3 minutes, until they are just tender and coated with the onionbutter.
String Beans Stir-Fried With Tofu
Heat the oil in a wok & stir-fry the garlic until brown.
Add the tomatoes, tofu, bean sprouts, chilies, onion, salt, pepper & oyster sauce.
Stir-fry for 2 minutes.
Serve hot, garnished with the cilantro.
String Beans Curry (Dry) - Lathande Upkari
Clean and cut the chauli into 1/2″ pieces.
Heat oil and add the mustard seeds.
When they splutter, add the curry leaves, then add green chillies and onion.
Cook it until the onion is transparent.
Add the chauli, scraped coconut, salt and enough water and cook until all the water dries up.
Note: upkari can also be prepared with the following: french beans, cabbage, green peas, and potatoes.
String Beans And Zucchini Curry
Wash the string beans in water.
Snap the stems off.
Break beans into 2 inch long pieces.
With a vegetable brush, clean the zucchini thoroughly under some running cold water.
Cut and throw away both ends of each zucchini, and cut into small rounds.
Peel and cut onion into small pieces.
Over a medium heat saute the onion in butter or margarine.
When the onion is soft, add mustard seeds.
When seeds start jumping, add turmeric, cumin, and coriander powders.
Saute onion again until it is fully covered with spices.
Add string beans first.
Mix and cover them for 4 minutes.
Then add zucchini next.
Stir the pan.
Add chili powder, garlic powder, and salt.
Cook for 8 to 10 minutes.
Serve hot or warm as a side dish.
String Beans And Bacon In White Sauce
Can use fresh string beans, substituting equivalent amount for the canned.
Cut potatoes into 1/2 inch dice.
Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft.
To make the sauce.
Melt butter and add the flour and stir until blended.
Slowly add the milk and cook until mixture thickens, stirring constantly.
Add seasonings and cook 2 minutes longer.
Then add this to the beans, bacon, and potato mixture.
For you by fred goslin in watertown ny.
String Beans Almondine
Wash fresh beans and remove ends and strings.
Cover with boiling water to which 1/2 tsp.
Salt has been added.
Cook uncovered for 20 to 30 min, or until tender.
Drain and reserve 1/4 cup liquid.
Slice beans lengthwise into long, thin strips.
Melt magrarine in saucepan.
Add almonds and saute until edges are light brown.
Remove with slotted spoon.
Add 1/4 cup liquid from beans and stir.
Add string beans and heat throughly, stirring occasionally.
Add oregano and almonds; salt nd pepper to taste and mix lightly with fork until heated through.
Stove-Top Beans
Servings of about 1 cup each 296 calories per serving.
Add beans to boiling water.
Boil 2 minutes.
Remove from heat, cover, and soak 1 hour or overnight in refrigerator.
Drain.
Save 1 cup bean cooking liquid.
Mix with beans and remaining ingredients in saucepan.
Bring to a boil.
Reduce heat, cover, and boil gently 30 minutes.
Serve half of the beans and refrigerate remaining 2 cups for use at another meal within 3 to 4 days.
Beans; omit 4 cups boiling water and salt and steps 1 and 2.
Use 1 cup water in place of bean cooking liquid.
Combine beans and 1 cup water with other ingredients and proceed as directed in step 3 above.
About 260 calories per serving.
*note: reheat beans over medium heat until mixture is bubbly, stirring as needed to prevent sticking.
* thrifty meals for two: making food dollars count * usda home and garden.
Stir-Fried String Beans And White Cheese
Stem string beans; cut or break in 1-1/2 inch sections, and parboil.
Crush garlic.
Blend chinese white cheese with cold stock and sugar.
Heat oil.
Add salt, then garlic and brown lightly.
Add string beans and stir-fry to coat with oil.
Stir in and heat white cheese mixture; then cook, covered, 2 to 3 minutes over medium heat.
Serve at once.
Variations:.
For the string beans, substitute broccoli or cauliflower, parboiled; or else celery or mustard cabbage, blanched.
In step 2, add to the white cheese mixture 1 teaspoon soy sauce, 2 teaspoons sherry, 2 teaspoons white cheese liquid from jar, and 1 slice fresh ginger root, minced.
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Stir-Fry Lentils And Beans
Heat the oil in a large skillet or wok and saute the onion, celery and mushrooms until brown.
Add the remaining ingredients and cook, stirring until heated through.
Reprinted by permission of arrowhead mills, inc.
Stir-Fry Beans And Gnocchi With Tomato And Gem Salad
Poach the gnocchi in simmering water until they float to the surface.
Drain.
In the wok heat the olive oil and stir-fry the beans and spring onions.
Then add the drained gnocchi and rocket leaves.
Cook for another 2 minutes and season.
To serve, arrange half the gem lettuce and tomatoes on a plate and top with half the stir-fry mixture.
Sprinkle with half the parmesan.
Add the rest of the gem lettuce then the stir-fry again and finally more tomatoes and parmesan.
Stir-Fried Pork And String Beans
Mince or grind pork.
Dice string beans, then parboil.
Mince ginger root.
Blend cornstarch and cold water to a paste.
Heat oil.
Add salt, then ginger root; stir-fry a few times.
Add pork and stir-fry until lightly browned.
Add string beans; stir-fry 1/2 minute to coat with oil.
Then stir in stock and heat quickly.
Cook, covered, 2 minutes over medium heat.
Beat eggs with remaining water and stir into pan.
When eggs begin to set, stir in cornstarch paste to thicken.
Serve at once.
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Stir-Fried Roast Pork And Chin Long Beans
Dice roast pork.
Cut long beans in 1/2 inch sections.
Mash brown bean sauce.
Mince garlic.
Blend cornstarch and cold water to a paste.
Heat oil.
Add salt, then garlic and brown bean sauce.
Stir-fry a few times.
Add roast pork; stir-fry 1 minute.
Add long beans and stir-fry a few times to coat with oil.
Add soy sauce; stir-fry 1 minute more.
Stir in and heat stock quickly.
Then cook, covered, over medium heat until beans are nearly done about 3 to 4 minutes.
Stir in cornstarch paste to thicken.
Serve at once.
Variation: for the pork, substitute cooked chicken, ham or beef.
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Stir-Fried Kangaroo Strips, Bok Choy And Chilii Black Beans
Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached.
Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic.
Add the brown rice wine and reduce until it thickens.
Add black beans, stock, soy sauce, and bring to boil.
Cook for five minutes then take off heat and set aside.
Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips.
Toss quickly for a few seconds over high heat.
Add the warm sauce and the bok choy leaves.
Cook quickly for a few seconds until leaves are wilted, for one minute only.
Season with fish sauce and freshly ground black pepper.
Pile onto centre of plate and serve immediately.
Article in the sydney morning herald by shelli-anne couch.
3/2/93.
Courtesy, mark herron.
Stir-Fried Crays With Chilli And Black Beans
Remove the tails from the crayfish, reserving the legs and body for a later snack.
Remove the intestinal tract.
With a cleaver cut each tail into four or file medallions.
Heat the wok and add the oil.
Add the garlic, lemon grass, ginger, coriander roots and the shallots.
Cook over a moderate heat until the shallots are clear.
Add the chillies and the black beans.
Turn up the heat to full and add the cray sections.
Toss these around in the wok for several minutes, making sure each section is covered with the mixture and until the shell has coloured.
Add the soy sauce, stir again and place a lid on the wok.
Cook for five minutes, stirring once.
Check that the cray sections are cooked through and then stir through the lime juice and coriander leaves.
Leftovers: best eaten immediately or cold the same day.
Stir-Fried Dried Scallops W String Beans
Soak dried scallops in sherry 2 hours, turning occasionally.
Drain and discard sherry.
Cut string beans diagonally in 3 sections; then parboil.
Place scallops in a pan with water.
Bring to a boil; then simmer, covered, until soft 15 to 20 minutes.
Add soy sauce and cook, stirring, over high heat until the liquid has nearly evaporated.
Heat oil.
Add scallops and stir-fry over low heat until they come apart in shreds and are dry.
Remove from pan.
Heat remaining oil.
Add parboiled string beans and stir-fry, 2 minutes.
Add stock and heat quickly.
Then cook, covered, over medium heat, until beans are nearly done about 2 minutes.
Return scallop shreds only to reheat, and serve at once.
Variation: for the string beans, substitute either 1 cup peas, parboiled; or 2 to 3 cups chinese cabbage, cut in 2-inch sections.
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Stir-Fried Bean Curd With Green Beans In Hot
Trim the green beans and cut each one in half.
Boil them in ample water for 2 minutes and drain well.
Cut the bean curd into 3/4-inch cubes.
Crush and chop the garlic.
Heat the oil in a frying pan or wok.
When hot, add the garlic, salt, and green beans.
Stir-fry over medium heat for 2-1/2 minutes.
Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes.
Pour in all the sauce ingredients.
Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.
Mintzias.
Stir-Fried Beef And String Beans 2
Mince or grind beef.
Chop onion.
Mince garlic.
Stem string beans, cut in 1-1/2 inch sections; then parboil.
Heat oil.
Add salt, then onion and garlic, and stir-fry a few times.
Add beef and stir-fry until it loses its redness about l minute.
Remove from pan.
Heat remaining oil.
Add parboiled beans and stir-fry to coat with oil.
Stir in stock and heat quickly.
Return beef and cook, covered, 2 minutes over medium heat.
Meanwhile blend cornstarch, sherry and cold water to a paste.
Then stir in to thicken.
Serve at once.
Variation: in step 6, omit the cornstarch paste.
Instead, quickly stir in 2 eggs, beaten; cook over low heat until eggs begin to set.
Serve at once.
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Stir-Fried Beef And String Beans 1
Slice beef thin against the grain.
Combine cornstarch, sherry, soy sauce, sugar and salt.
Add to beef and toss to coat.
Stem string beans.
Cut lengthwise in strips and parboil.
Reserve parboiling liquid.
Heat oil.
Add beef and stir-fry until it loses its redness.
Remove from pan.
Heat remaining oil.
Add string beans and stir-fry to coat with oil.
Stir in reserved string-bean liquid and heat quickly.
Return beef and cook, covered, over medium heat, 2 minutes.
Serve at once.
Variation: in step 1, omit the cornstarch mixture.
In step 3, stir-fry the string beans first and remove from pan.
In step 4, stir-fry the beef until it loses its redness.
Then stir in with the beef a mixture of 1/4 teaspoon sugar, 1/2 teaspoon brown bean sauce and 1 teaspoon soy sauce.
Return the string beans and stir-fry a few times.
Then pick up step 5.
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Stir Fried Green Beans With Pork And Chilies
Garlic cloves 6-9 fresh hot green or red chilies use 2, seeded 5 tbsp.
Vegetable oil 10 ounces Lean pork, ground 1/2 tsp.
Paprika 1 tsp.
Dark brown sugar 3 tbsp.
Fish sauce.
Wash and trim the beans.
Cut them crosswise into 1/4 - 1/3 inch rounds.
Peel the garlic and chop it finely.
Cut the chilies crosswise into very thin slices.
Put the oil in a wok and set it over a medium-high heat.
When the oil is hot, put in the garlic and green chilies.
Stir and fry until the garlic turns golden, then add the pork.
Stir and fry, breaking up any lumps, until the pork has lost its raw look.
Put in the beans, paprika, sugar, fish sauce, and 1 1/4 cups water.
Stir and cook on a medium-high heat for about 8-10 minutes, or until the beans are tender and most of the water has been absorbed.
Stir Fried Green Beans
Blanch green beans in boiling water for 3 minutes.
Drain, run under cool water to stop cooking and pat dry.
Heat wok over medium high heat.
Add sherry, garlic and ginger.
Stir for a few seconds.
Add green beans and stir for a minute.
Add stock, soy sauce, sesame oil.
Combine sherry and cornstarch.
Add to wok.
Stir.
Reduce to simmer and cook for another 3 minutes until sauce is thickened.
Stir in scallions and serve.
Ac.
Il> on dec 23, 97.