Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods.

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homeboy3
 
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Default "DRY-FRIED" string beans??

Yes I have "googled" for this but found the recipes a bit too
much...meaning the version I had was very simple at a restuarant recently
just the green beans and garlic, seasonings??? I'd bet 99.9% vegetarian as
I detected no meat or meat flavors in it.

The ones online have ground pork, or beef, shrimp paste, etc...etc...

If anyone has this I would love for you to share.

Thanks to all in this group who keep it alive as well as us happy with all
these wonderful recipes.

hb3
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James Silverton
 
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homeboy3 wrote on Sun, 26 Jun 2005 23:14:46 GMT:

h> The ones online have ground pork, or beef, shrimp paste,
h> etc...etc...

h> If anyone has this I would love for you to share.

h> Thanks to all in this group who keep it alive as well as us
h> happy with all these wonderful recipes.

Are you perhaps thinking of Shanghai string beans? They are very
good, quite vegetarian and here is a reference to the recipe in
the Peoples Republic Cook Book.

http://www.recipesource.com/ethnic/a...0/rec0050.html

James Silverton.

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On Sun, 26 Jun 2005 23:14:46 GMT, homeboy3 >
wrote:

>Yes I have "googled" for this but found the recipes a bit too
>much...meaning the version I had was very simple at a restuarant recently
>just the green beans and garlic, seasonings??? I'd bet 99.9% vegetarian as
>I detected no meat or meat flavors in it.
>
>The ones online have ground pork, or beef, shrimp paste, etc...etc...
>
>If anyone has this I would love for you to share.
>
>Thanks to all in this group who keep it alive as well as us happy with all
>these wonderful recipes.
>
>hb3



Sesame oil into the wok
add 2 or 3 "japonese" chili peppers
and enough garlic to make you happy
as the chilis start to brown add green beans, I like the "yard long"
beans
Stir fry until the beans are cooked to your sastifaction
I like them a bit crispy.
ENJOY

edw
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DC.
 
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"homeboy3" > wrote in message
...
> Yes I have "googled" for this but found the recipes a bit too
> much...meaning the version I had was very simple at a restuarant recently
> just the green beans and garlic, seasonings??? I'd bet 99.9% vegetarian

as
> I detected no meat or meat flavors in it.
>
> The ones online have ground pork, or beef, shrimp paste, etc...etc...
>
> If anyone has this I would love for you to share.
>
> Thanks to all in this group who keep it alive as well as us happy with all
> these wonderful recipes.
>
> hb3


The ones online with mince pork/meat etc. are probably recipes for the
famous Sichuan dry fried string beans/gan bian si-ji dou. What you're after
could be a variety of string bean dishes as mentioned by the previous 2
posters. My own offering/answer is in what you originally described... "just
green beans, garlic & seasonings". My mum used to cook green beans just like
that, oil in a very hot smoking wok, minced garlic & salt, throw in the
sliced green beans, keep stirring or tossing to prevent the garlic & beans
from burning but still enough high heat to cook/sear them through & just
before serving, optional... a little stock is added to burn off/steam the
beans a liitle/bring it back from being too dry. Served immediately. Cheap &
simple Chinese home cooking. Of course in a rest. MSG or whatever seasonings
might be added to enhance the flavours. But for home cooking, it's the
simplicity of the recipe & making the most of the fresh beany flavours that
works best. Give it a go on a very hot wok. Chinese love the beany
flavours... that's how one distinguishes good soy sauce, hot bean sauce, any
bean based sauce etc.. by the strength of it's beany flavours. HTH.

DC.


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wrote:
> On Sun, 26 Jun 2005 23:14:46 GMT, homeboy3 >
> wrote:
>
> >Yes I have "googled" for this but found the recipes a bit too
> >much...meaning the version I had was very simple at a restuarant
> >recently just the green beans and garlic, seasonings??? I'd bet 99.9%
> >vegetarian as I detected no meat or meat flavors in it.
> >
> >The ones online have ground pork, or beef, shrimp paste, etc...etc...
> >
> >If anyone has this I would love for you to share.
> >
> >Thanks to all in this group who keep it alive as well as us happy with
> >all these wonderful recipes.
> >
> >hb3

>
> Sesame oil into the wok
> add 2 or 3 "japonese" chili peppers
> and enough garlic to make you happy
> as the chilis start to brown add green beans, I like the "yard long"
> beans
> Stir fry until the beans are cooked to your sastifaction
> I like them a bit crispy.
> ENJOY
>

Another version, Thai Spicy Green Beans (Pad Ped Tou Kag) Serves 4 to 6.

Ingredients:

1 lb fresh green beans ("yard long" are good)

1/2 cup vegetable oil
1 recipe Red Curry 2 (below)
2 Tbs nam plah (fish sauce) to taste
2Tbs granulated sugar
1/2 cup water

Procedu

Slice the green beans diagonally into pieces 1/8 inch thick by 2 inches
long. Blanch in boiling water 30 seconds, drain and set aside.

Heat a wok, add the oil and swirl to cover pan. Add Red Curry2 and stir-fry
'til dark-colored and fragrant. Add the green beans and stir-fry until
they're crisp-tender. Add nam plah, sugar and water and bring to a rapid
boil.

Put the cooked beans and sauce in a warm serving bowl and serve immediately
with rice. This rich, flavorful dish goes well with milder meat dishes.

*************************************

Red Curry 2 (Nam Prik Gang Ped)

This is pretty hot. If you can't find coriander (Thai Pak Chee) root, use
the bottom 1" of cilantro stems. 'fridge the curry up to 2 weeks, freeze
up to 6 months or more. Kah, also called Galangal, while a form of ginger,
there is no substitute for. Asian markets usually carry it dried and maybe
powdered or frozen. There is no substitute for the Kaffir lime rind,
either. If you can't find all the ingredients and want to make it anyhow,
go ahead and substitute, I haven't tried that, but it should be good
anyhow, just not traditional.

Ingredients: Makes 1/4 cup (½ cup if ground with water)

9 small dried red chiles
2 pieces kah
2 pieces Kaffir lime rind
1/4 cup warm water

1 stalk lemon grass, bottom 6" only

2 Tbs minced garlic
1/4 cup finely chopped yellow onion
1 tsp shrimp paste
1/4 cup finely chopped coriander root

Procedu

1. Remove the stems and seeds from the chiles. Soak the chiles, kah and
Kaffir lime rind in the warm water at least 15 minutes. Drain, retaining
the water if you'll be combining in a blender, else discarding it.

2. Chop the chiles, kah, Kaffir lime rind and lemon grass finely.

3. Combine all and pound in a mortar or grind in a blender, 'til you've got
a smooth paste. If using a blender, you may need to add water.

Recipes from “Thai Home Cooking from Kamolmal's Kitchen”, by William
Crawford & Kamolmal Pootaraksa, my Bible when Jun's not here.

--
Nick. To support severely wounded and disabled War on Terror Veterans and
their families go to:
http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !


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Tippi
 
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homeboy3 wrote:
> ...meaning the version I had was very simple at a restuarant recently
> just the green beans and garlic, seasonings???


in some restaurents they blanch the beans in hot oil (deep fry) first,
then complete the cooking by stir frying with garlic and a bit of soy
sauce I suppose.

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Crunchie
 
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"homeboy3" > wrote in message
...
> Yes I have "googled" for this but found the recipes a bit too
> much...meaning the version I had was very simple at a restuarant recently
> just the green beans and garlic, seasonings??? I'd bet 99.9% vegetarian
> as
> I detected no meat or meat flavors in it.
>
> The ones online have ground pork, or beef, shrimp paste, etc...etc...
>
> If anyone has this I would love for you to share.
>
> Thanks to all in this group who keep it alive as well as us happy with all
> these wonderful recipes.
>
> hb3


I quite like this simple recipe.

Sesame-Ginger Green Beans with Onions and Sweet Red Pepper

1 1/2 pounds green beans
2 medium onions, sliced
3 tablespoons vegetable oil
1 large red bell pepper, cut into thin strips about 1 1/2-inches long
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 tablespoon Asian sesame oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Cooking time: 10 minutes

Put green beans into a colander and rinse under cold running water; drain
well.
Let dry on paper towels.
In a large skillet, cook onions in vegetable oil over medium-high heat until
they are golden and beginning to turn brown, about 5 minutes.
Add the bell pepper and cook for 2 minutes; the pepper should remain bright
red.
Add the ginger and garlic and cook 1 minute longer, stirring.
Add the green beans to the skillet.
Drizzle on the sesame oil, and sprinkle on the sugar, salt, and pepper.
Cook for 2 minutes or until the beans are hot, stirring once or twice.


Crunch...............


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