Best 4 Crunchy Green Beans Recipes

GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE

Steps:

• For the stir-fry:.
• Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
• Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
• As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
• Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
• Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
• For the peanut sauce:.
• Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.

CRUNCHY GREEN BEANS

Steps:

• Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, saute celery and mushrooms in oil until tender. Combine the cornstarch, cold water and soy sauce until smooth; gradually stir into celery mixture. Stir in bouillon. bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Drain beans and add to the celery mixture. Stir in almonds.

CRUNCHY GARAM MASALA BAKED GREEN BEANS

Steps:

• 1. Preheat oven to 425°F. Combine RawSpiceBar's Punjabi Garam Masala spices, sea salt and breadcrumbs in a medium bowl. 2. Toss green beans in olive oil then coat with spice and breadcrumbs mixture. 3. Transfer green beans to baking sheet and place baking sheet in the oven. 4. Bake for 10-12 minutes, then flip them and bake for another 2-5 minutes until crispy.

CRUNCHY GREEN BEANS WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Reserve 1/4 cup bacon grease in the skillet; discard remainder.
• While the bacon is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beans, cover, and steam until tender, 2 to 6 minutes. Drain and set aside.
• Add onion and garlic to the skillet with the reserved bacon grease. Cook over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in butter until melted. Add green beans, garlic salt, Italian seasoning, and pepper; toss until combined. Mix in crushed chips.