Green Chawli Long Beans With Shredded Coconut Recipes

GREEN CHAWLI (LONG BEANS WITH SHREDDED COCONUT)

Steps:

• Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
• Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds and let them pop vigorously. Then sprinkle in the asafoetida. Pour in the beans; they will sizzle and sputter.
• Stir in the chile, ginger, coriander, turmeric, and salt, and toss to coat. Add 1/2 cup water. Stir, and then cover. Steam the beans for 5 minutes, and then check to see if they are sticking. If so, add a little more water and continue to steam until they are tender but not too soft, about 10 more minutes.
• Mix in the coconut and sugar. Cover and simmer over medium-low heat until the beans are soft and can be mashed between your fingers, for 3 to 4 minutes. Sprinkle with cilantro before serving.
• Cook's Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.

SZECHUAN LONG BEANS

Steps:

• heat wok on high.
• add oil, until hot.
• add long beans in batches and stir fry until softened, set aside.
• drain all but 2 tbsp oil in wok.
• add all ingredients until sauce thickens.
• add long beans and serve.

RED CURRY CHICKEN WITH SNAKE BEANS (LONG BEANS)

Steps:

• Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
• Add chicken and stir fry until just cooked through, about 4 minutes.
• Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, ¼ cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
• Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.

COCONUT GREEN BEANS

Steps:

• Heat oil in a medium skillet, add pepper flakes.
• Sauté green beans until cooked.
• Add coconut, sauté until heated (be careful not to brown).