Blistered Green Beans With Shallots And Pistachios Recipes
BLISTERED GREEN BEANS WITH SHALLOTS AND PISTACHIOS
The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird's-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey - but they're equally at home on the dinner table, regardless of the season.
Provided by Nik Sharma
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
- In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
- Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
- Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.
GREEN BEANS WITH BACON AND SHALLOTS
These are awesome. I tried these one night at dinner with 6 people, and all agreed that they could eat these beans as the whole meal and forget everything else. I used pepper bacon which added a little more pizzazz.
Provided by lazyme
Categories Pork
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
- Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.
Nutrition Facts : Calories 102.7, Fat 6.6, SaturatedFat 3.2, Cholesterol 13.5, Sodium 91.8, Carbohydrate 9.7, Fiber 3.1, Sugar 3.7, Protein 3.1
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- Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
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