SOY BEANS RECIPE RECIPES

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SOY GLAZED GREEN BEANS RECIPE | GUY FIERI | FOOD NETWORK



Soy Glazed Green Beans Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 to 12 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, ends trimmed
2 tablespoons canola oil
2 tablespoons butter
4 cloves garlic, chopped
1/4 cup soy sauce
2 tablespoons toasted sesame seeds
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
  • In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
  • Transfer to a serving dish and serve hot.

Nutrition Facts : Calories 115 calorie, FatContent 7.5 grams, SaturatedFatContent 2 grams, CholesterolContent 8 milligrams, SodiumContent 785 milligrams, CarbohydrateContent 10 grams, FiberContent 4 grams, ProteinContent 3 grams, SugarContent 2 grams

HOW TO MAKE SOY MILK | HOMEMADE SOY MILK RECIPE



How to Make Soy Milk | Homemade Soy Milk Recipe image

Provided by admin

Prep Time 12 hours 0 minutes

Cook Time 1 hours 0 minutes

Number Of Ingredients 16

½ cup
soybeans
2-3 cups
water for soaking
4 cups
water for blending
Sugar to taste (optional)

Steps:

  • Soak soybeans in 2-3 cups of water overnight. This will soften the soybeans and get them ready for blending.
  • Discard water and rinse soybeans. We want to get rid of any of the dirt or contaminants that were on the beans themselves.
  • Remove skins as best you can. You can rub the beans by hand while they're underwater. The released skins will float to the top and can be skimmed off. Don't worry if you can't get them all. Blending the beans will release all that soy nutrition.
  • Add soybeans and 4 cups water to a blender.
  • Blend until smooth. This step exposes the entire bean to the water, ensuring we wring all the nutrition we can from these beans for our homemade soy milk.
  • Strain the blended mixture using cheesecloth or a nut milk bag. Our testing has led us to these organic cotton nut milk bags. They're a great balance of tightly woven cloth that keeps the pulp inside, porous enough to let the milk flow freely, tough enough to withstand multiple milkings, and with a tie-close top that prevents blowouts.
  • Heat the strained milk in a heavy-bottom pan to 212ºF (100ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store. This is an important step since, as a legume, soy can't be consumed raw.
  • Refrigerate up to 4 days.

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