Time 20m Yield 4 Number Of Ingredients 13 Steps:

Combine the stir-fry sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside. Fry the bacon in a wok or large frying pan until medium-done. Remove from heat and pour off half the fat . While letting the bacon cool, prepare the beans by snipping off the ends and cutting them into 2- to 3-inch lengths. Prepare the other ingredients. Remove bacon and cut it into small pieces. We follow the Asian method here by using a pair of clean scissors-makes the job quick and easy! With half the bacon fat still in the wok/pan, place over medium-high heat. Add the bacon pieces, shallot/onion, and garlic, plus 1 to 2 tablespoons water-just enough to get a good sizzle. Stir-fry until garlic is fragrant (1 minute). Add the beans, plus the red pepper (if using) and chili. If needed, also add a little more water to keep the ingredients frying nicely (1 to 2 tablespoons). Stir-fry 2 to 3 minutes. Add the stir-fry sauce, stirring well, then cover with a lid and let cook 5 to 7 minutes, stirring occasionally. For this dish, it is best if the beans are chewy rather than soft. Try one-if it’s not tender enough, continue stir-frying another 1 to 2 minutes. Taste-test the stir-fry for flavor, keeping in mind that this dish should taste primarily salty and spicy (the saltiness is balanced out when served with plain rice). We usually add 1 more tablespoon fish sauce as well as another sprinkling of fresh or dried chili. If it’s too salty for your taste, add a squeeze of lime juice. Serve with plenty of plain rice and ENJOY the strong flavors of this dish!

Time 20m Yield 2 servings. Number Of Ingredients 9 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.

Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:

In a small bowl combine soya sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet saute shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 mins or until tender crisp. Add reserved sauce, toss to coat. Garnish with chopped peanuts.

Time 1h30m Yield 4 servings Number Of Ingredients 11 Steps:

Remove excess fat from duck or duck legs. Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover. Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid. Adjust heat to create a steady simmer. Once bottom browns, turn. Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour. Transfer duck to a plate. Pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger, garlic and chilies and cook, stirring, for 30 seconds. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes. Add 2 tablespoons water and nam pla or soy sauce. Put duck on top of bean mixture and bring to a simmer. Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist. (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.

Time 40m Yield 4 Number Of Ingredients 8 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.

Time 25m Yield 2 serving(s) Number Of Ingredients 10 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.

More about “thai style green beans recipes”

Yield Makes 3 or 4 servings Number Of Ingredients 7 Steps:

  1. Steam the green beans over boiling water until just tender.
  2. In a medium bowl, blend together the cashew butter, sesame oil, vinegar, honey, tamari, and ginger. Add the beans and toss to coat. Serve at room temperature.