Best 3 Spiced Green Beans And Baby Broccoli Tempura Recipes

Indulge in a culinary journey with our tantalizing Spiced Green Beans and Baby Broccoli Tempura, a symphony of flavors that will tantalize your taste buds. This delectable dish features crispy tempura-battered green beans and baby broccoli florets, delicately spiced with a blend of aromatic herbs and spices. Perfectly balanced between savory and refreshing, these tempura treats are a delightful appetizer, side dish, or even a vegetarian main course. Accompanying this main recipe are three exciting variations that offer unique flavor twists. For a touch of heat, try the Spicy Sriracha Tempura, where a drizzle of sriracha sauce adds a fiery kick. If you prefer a zesty and tangy experience, the Lemon-Herb Tempura is sure to please, with its vibrant blend of lemon zest and fresh herbs. And for those who love the classic combination of sweet and savory, the Honey-Mustard Tempura is an irresistible choice, featuring a luscious honey mustard dipping sauce. With its versatility and customizable flavors, this Spiced Green Beans and Baby Broccoli Tempura is a culinary delight that will leave you craving more.

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SPICED GREEN BEANS AND BABY BROCCOLI TEMPURA

Spiced Green Beans and Baby Broccoli Tempura image

Deep-frying is not something I do often, but after I've eaten well-executed tempura at a restaurant and can't shake the memory of delicious batter-fried vegetables, I get out my wok. I turn on the hood fan, open the window and start heating up oil. I like to play around with different batters and coatings. This spicy, delicate batter is somewhere between a puffy beignet-type coating and a simpler egg, flour and bread-crumb dusting. It's mostly cornstarch, with a small amount of cornmeal and whole wheat flour - just enough to hold the batter together. I add dukkah, cilantro and cumin for flavor and texture. Ice-cold sparkling water helps keep the batter light; it fries up crispy rather than bready because there's very little gluten to toughen it. You can use this batter with all sorts of vegetables, but I particularly love green beans and baby broccoli. The batter wraps itself nicely around the smooth beans and nestles in among the spindly flowers at the end of a baby broccoli stem, resulting in lacy, extra-crispy tempura. A wok is ideal for deep-frying. It can accommodate a lot of vegetables at one time without crowding, and it holds heat well. The oil should hover between 350 and 375 degrees so that the vegetables cook quickly and crisp up without absorbing too much oil. Be sure to let the oil come back up to temperature between batches, and use a thermometer. You will be amazed to find a green bean tender and hot inside its crispy coating in two minutes or less.

Provided by Martha Rose Shulman

Categories dinner, lunch, snack, vegetables, appetizer, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup plus 1 tablespoon cornstarch
2 tablespoons fine polenta or cornmeal
3 tablespoons whole wheat flour
1/4 teaspoon salt, plus more to taste
1/2 teaspoon ground cumin
2/3 cup cold sparkling water
1/4 cup finely chopped cilantro
2 tablespoons dukkah (see recipe)
1/2 pound green beans
1/2 pound baby broccoli
Canola oil or grapeseed oil for frying

Steps:

Make the batter: In a medium bowl, whisk together cornstarch, polenta or cornmeal, whole wheat flour, salt and cumin. Whisk in sparkling water. Stir in cilantro and dukkah.
Top and tail beans. Cut long stems off broccoli; cut broccoli tops into smaller florets or leave intact.
Pour oil to a depth of 3 inches into a wok or wide saucepan and heat over medium-high heat to 350 to 375 degrees. Set up a sheet pan with a rack on it next to pan and cover rack with layers of paper towels. Have a deep-fry skimmer handy for removing vegetables from the oil onto the rack.
Using tongs, dip vegetables into the batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, 1 to 2 minutes. Flip over with skimmer to make sure coating is evenly fried. Do not crowd pan. Let oil come back up to temperature between batches.
Using skimmer, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Cool slightly and serve.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 88 milligrams, Sugar 2 grams, TransFat 0 grams

BROCCOLI AND GREEN BEANS

Broccoli and Green Beans image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

Steps:

In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

SPICED GREEN BEANS

Spiced Green Beans image

These yummy green beans have just the right amount of kick to spice up any meal. -Howard Pierce, Naperville, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1/2 pound fresh green beans, trimmed
1 tablespoon butter
1/8 teaspoon celery seed
1/8 teaspoon ground ginger
1/8 teaspoon ground mustard
Dash salt

Steps:

Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., In a large skillet, melt butter. Add the green beans, celery seed, ginger, mustard and salt; heat through.

Nutrition Facts : Calories 83 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 120mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Choose fresh, tender green beans and baby broccoli. This will ensure that your tempura is crispy and flavorful.
Soak the green beans and baby broccoli in cold water for at least 30 minutes before cooking. This will help to remove any bitterness and make the vegetables more tender.
Use a light hand when coating the vegetables in the tempura batter. Too much batter will make the tempura greasy and heavy.
Fry the tempura in hot oil until it is golden brown and crispy. Do not overcrowd the pan, or the tempura will not cook evenly.
Serve the tempura immediately with your favorite dipping sauce.

Conclusion:

Spiced green beans and baby broccoli tempura is a delicious and easy-to-make appetizer or side dish. The vegetables are crispy and flavorful, and the tempura batter is light and airy. This dish is perfect for a party or a weeknight meal.