STIR-FRIED GARLIC GREEN BEANS RECIPE - NYT COOKING
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”
Provided by Martha Rose Shulman
Total Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren’t dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http//schema.org, Calories 77, UnsaturatedFatContent 3 grams, CarbohydrateContent 9 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 298 milligrams, SugarContent 4 grams
ONE-POT RICE AND BEANS RECIPE - NYT COOKING
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http//schema.org, Calories 410, UnsaturatedFatContent 7 grams, CarbohydrateContent 67 grams, FatContent 9 grams, FiberContent 7 grams, ProteinContent 14 grams, SaturatedFatContent 2 grams, SodiumContent 739 milligrams, SugarContent 4 grams
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STIR-FRIED GARLIC GREEN BEANS RECIPE - NYT COOKING
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine asian
Calories 77 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine asian
Calories 77 per serving
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
See details
ONE-POT RICE AND BEANS RECIPE - NYT COOKING
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine latin american
Calories 410 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine latin american
Calories 410 per serving
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