Indonesian Green Beans With Ginger Chili Recipes

ERIN'S INDONESIAN CHICKEN

Steps:

• Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
• Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
• Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
• Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

GINGER GREEN BEANS

Steps:

• In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.

GARLIC GINGER GREEN BEANS

Steps:

• In a large pot, boil the green beans for 3-4 minutes, until tender-crisp. Then immediately place the green beans into a large bowl with ice and cold water (ice bath). Set aside.
• Heat a large skillet at medium-high heat and add the oil, garlic, and ginger to the skillet. Sauté for 1-2 minutes until the garlic just begins to brown.
• Remove the green beans from the ice bath using a slotted spoon and place them into the skillet. Top with soy sauce, almonds, salt and pepper, and then toss to combine all the ingredients.
• After the green beans are heated through, remove from heat. Taste for additional salt and pepper. Best served immediately.

HONEY GINGER GREEN BEANS

Steps:

• Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
• Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

KACANG PANJANG KECAP - INDONESIAN GREEN BEANS IN SWEET SOY

Steps:

• Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.
• Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add beans and chiles, stir to combine.
• Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes.
• Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.
• Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!

INDONESIAN CHICKEN AND GREEN BEANS

Steps:

• Heat wok or large skillet, add 2 Tbls oil. Add chicken and cook, stirring until chicken is almost cooked through. Remove chicken with a slotted spoon to a bowl and set aside. In the same pan, over medium heat, add garlic, onions and ginger, cook until they are softened and slightly colored (add more oil if you need to). Add green beans and cook bean until beans turn bright green (about 5 minutes). Add remaining ingredients, stir to dissolve sugar and when sauce appears to be thickening, add chicken to heat through. Taste and correct seasonings. Serve immediately over rice. (Sambal is hot, so each person add their own if desired.)

BALINESE GREEN BEAN SALAD

Steps:

• Prepare beans and blanch in boiling salted water for 4 minutes, then refresh in iced water until required.
• Using a large mortar & pestle crush the peanuts finely, add the sesame oil, chili, garlic, salt, palm sugar, lemon grass, ginger, pepper, lime zest & juice until well combined.
• Add the Kecap manis and coconut milk to the peanut paste and blend until sauce is smooth. Taste and season with salt. Place sauce and water into a small pan and heat over a low heat stirring 2 mins.
• Combine the drained beans, sesame seeds and shallot in a large bowl.
• Arrange the beans on a large serving platter and pour over the peanut and coconut dressing.
• Garnish with toasted coconut and shredded lime leaves and Lime Wedges.
• Your Balinese green bean salad is ready!

INDONESIAN GREEN BEANS WITH GINGER & CHILI

Steps:

• Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.