Best 12 Green Beans With Peanut Sauce Recipes

PEANUTTY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
• While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.

SAUCY STOVETOP THAI GREEN BEANS

Steps:

• Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic, saute for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5-8 minutes.
• While the beans are cooking, make the sauce: In a medium bowl, add soy sauce, sesame oil, peanut butter, ginger, vinegar, red pepper flakes and water. Stir to combine.
• One green beans are cooked and slightly golden and al dente, reduce heat to low and pour sauce over the beans. Stir to coat the beans, then cover and simmer for a few minutes to allow the beans to continue cooking.
• Taste and add salt, if necessary. Garnish with sliced green onion, sesame seeds and a tablespoon or two of cashews.

GREEN BEANS WITH MAGIC SAUCE

Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.

THAI-STYLE GREEN BEANS

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.

GREEN BEANS WITH PEANUT SAUCE

Steps:

• Cut off the top and bottom points of the green beans, rinsed and set aside.
• Add all the ingredients of the Peanut Sauce in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the Peanut Sauce until all ingredients are well-combined.
• As soon as the sauce starts to bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and set aside.
• In a pan, add the oil and saute the garlic until light brown. Add the green beans and keep stirring until they are cooked. Transfer out to a serving plate and pour some Peanut Sauce on top of the green beans and topped with some ground peanuts and serve immediately.

STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE

Steps:

• In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
• Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
• Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

GREEN BEANS WITH PEANUT SAUCE

Steps:

• Wash the beans and remove the strings. Cook in a small amount of boiling water 10 to 12 minutes or until crisp-tender. Drain and set aside.
• Combine 1/2 cup water, creamy peanut butter, ginger, and ground red pepper. Set aside.
• Saute garlic in oil in a large skillet over medium heat, stirring constantly, until tender. Add reserved peanut butter mixture and salt; stir well. Add the reserved beans; cook over medium heat, stirring constantly, 4 minutes or until the beans are tender and the mixture is thoroughly heated. Serve immediately.

SPICY GREEN BEANS WITH PEANUTS

Steps:

• Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.

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.

EASY PEANUT BUTTER GREEN BEANS

Steps:

• cook green beans in the microwave or oven as directed.
• coat pan with sesame oil and cook green beans to desired done-ness (I like mine soft ~10min).
• mince and add garlic to oil about 5 min before green beans are done to saute.
• add remaining ingredients, remove from heat, and stir.
• enjoy!

GREEN BEANS WITH PEANUT

Steps:

• Bring a large pot of lightly salted water to a boil over high heat.
• Add the green beans and cook until tender, about 5 minutes.
• Drain and rinse briefly under cold running water.
• Meanwhile, in a food processor, combine the peanut butter, brown sugar, soy sauce, lemon juice, garlic, and ginger.
• Process until smooth.
• With the machine on, add the hot water and mix until blended.
• Transfer the beans to a serving dish.
• Pour the sauce over the beans and serve.
• If you prefer the dish hotter, reheat in a microwave oven on High for 50 to 60 seconds, rotating the dish once.
• (If you do this, be sure the serving dish is microwave-safe glass or ceramic).

GREEN BEANS WITH PEANUT DRESSING

Steps:

• String the beans and cook uncovered in plenty of boiling water until they turn bright green.
• Do not overcook.
• Drain, spread out to cool.
• Cut diagonally into 1 inch (2cm) lengths.
• Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
• Mix the beans into the dressing and serve.
• DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.