Mandarin Green Beans Recipes

'CHINESE BUFFET' GREEN BEANS

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

DELHI-STYLE GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add beans and cook until bright green and tender, about 5 minutes. Drain.
• Heat oil in a medium skillet over medium-high; add asafetida. A few seconds later, add cumin seeds and let sizzle a few seconds. Remove from heat; add chiles and ginger. Stir a few times, then return to medium-low heat.
• Add beans, 3/4 teaspoon salt (or to taste), and coriander. Cook, stirring, 2 to 3 minutes. Add 2 tablespoons water, cover, reduce heat to low, and cook 5 minutes more. Serve hot or room temperature.

MANDARIN GREEN BEANS

Steps:

• Boil 4 cups water in a pot and add green beans.
• Boil for 2 minutes.
• Drain liquid and save.
• Lightly brown almonds in oil.
• Add celery and sauté for 2 minutes.
• Add 1/2 cup of liquid from the boiled beans, chicken bouillon, soy sauce, sugar and lemon juice.
• Cover and simmer for 3 minutes.
• Stir in green beans until hot through.
• Add cornstarch mixture and cook until sauce thickens.

GREEN BEAN AND ORANGE SALAD

Steps:

• Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.

SLOW COOKER MANDARIN ORANGE CHICKEN

Steps:

• Place bite sized pieces of chicken into slow cooker
• Add in green beans, orange juice, mandarin orange juice (reserving mandarins for later), broth, and all spices.
• stir to fully combine. cover slow cooker and cook on low 3-5 hours
• confirm when chicken is ready by using a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165ºF.
• 30-45 minutes prior to serving, mix cornstarch with 3 tablespoons of cold water in a separate bowl.
• stir cornstarch mixture into slow cooker and allow for your dish to cook for another 30 minutes.
• Add mandarin orange sliced into slow cooker and gently stir to combine. Be carefully not to mash up the mandarin pieces when stiring.