Dry-Fried Sichuan-Style Green Beans with Shrimp
而不是靠在酱,“干”李炒菜ke this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient’s flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice.
Caramelized Coconut Green Beans
Instead of dried flaked or shredded coconut, chef Biju Thomas uses meaty fresh coconut in this vegetable dish. You can find the fresh chunks in some well-stocked produce sections, or buy the frozen unsweetened variety at Trader Joe’s or a natural food store. Fried mustard seeds, coriander, and chiles light up the dish with color and texture.Slideshow:
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Green Beans with Preserved Lemon
At Thanksgiving, F&W’s Justin Chapple serves these green beans because they can be made the day before and served either chilled or at room temperature. Justin prefers to make this recipe using homemade preserved lemons but you can easily find them at most grocery stores.Slideshow:
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Green and Wax Bean Salad
During the summer, Ava Genes’s chef Joshua McFadden makes this simple, colorful salad constantly. He also changes it up often: You can grill the beans for a little smoke or toss in some pickled ones, mix up the type of olive you use or add a medley of different basils from the market (Thai, opal, lemon or Italian). The possibilities are endless.Slideshow:
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Charred Coconut Green Beans
To get that perfect char on these incredibly flavorful and fresh-tasting green beans from San Francisco chef Rupam Bhagat, make sure they are thoroughly dried before added to the hot skillet.Slideshow:
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Green Bean Salad
These light and fresh green bean salads are the perfect summer side dish. Try these recipes including cannellini-and-green bean salad, curried cauliflower and green bean salad with lemon yogurt and summer bulgur and green bean salad.
