Process garlic and chilies until finely chopped. Heat 1/2 oil in a large wok and stir-fry garlic-chili mixture until fragrant. Add ground beef and stir-fry until cooked through. Set aside. Wipe out wok then add remaining oil. Stir-fry beans and pepper until tender. Return beef to wok along with sauce, noodles and spring onion. Stir-fry until hot. Sprinkle with nuts and serve.
Blend or process garlic and chili peppers until chopped finely. Heat half the oil in wok and stir-fry garlic mixture until fragrant. Add beef and stir-fry, in batches, until cooked through. Wipe wok clean and heat remaining oil. Stir-fry beans and red pepper until tender. Return beef to wok along with sauces and onion. Stir-fry until hot. Sprinkle with nuts and serve with lime wedges.
s cooked throughout.
Green Beans (start prep when chicken has
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
In a large nonstick skillet or wok, stir-fry beans over medium-high heat in oil for 2 minutes. Add sweet pepper and mushrooms; stir-fry 2 minutes longer. Add green onions and garlic; stir-fry for 1 to 2 minutes.
Drain juice from beans into a measuring cup.
Stir-fry beans for 1 minute.
Add onion and stir-fry until onion is tender.
Add juice, garlic and almonds.
Cover and cook on medium until garlic is tender.
Add salt and pepper to taste.
In small bowl combine marmalade and soy sauce; set aside. Preheat a wok or skillet over high heat.
Add half of the oil. Stir-fry beans for 1 1/2 minutes.
Add the mushrooms, pepper and onions.
Stir-fry 2 minutes or more until vegetables are crisp-tender.
Remove vegetables from wok; add remaining oil.
Add chicken.
Stir-fry for 3 minutes or until done.
Return vegetables and add marmalade mixture.
ans pork and beans or baked beans.
Stir beans into the sauteed
Stir-fry beans, mushrooms and scallions in oil for 4 to 5 minutes.
Stir in all remaining ingredients.
Cook for another 2 to 3 minutes.
n the surface.
Stir-fry beans, mushrooms, scallions and water chestnuts
String & cut beans into 2.5cm lengths. Place into a shallow dish with stock, cover & cook on high for 8 minutes or until beans are tender; drain & reserve stock.
Place butter, onion & garlic in a separet dish, cook on high for 4 mins or until onion is tender.
Stir in flour, then lemon juice and reserved stock, cook on high for 3 mins or until mixture boils & thickens, stirring once.
Combine beans with hot sauce, reheating for approx 2 mins if necessary.
Stir-fry beans, water chestnuts, mushrooms and garlic in oils. Add the remaining ingredients.
Cover and cook until beans are tender, about 4 to 5 minutes.
Makes 4 servings.
Put all together in a baking dish; mix well.
Smooth top and sprinkle Jack cheese on top.
Bake in oven at 400\u00b0 until cheese is bubbly and melted well.
Let set 5 or 6 minutes before serving. This is the simple way for these beans.
If these ingredients are not available, if the refried are not, use canned pintos or red beans and mash real well, then fry beans until mushy in oil, then cool and add the rest.
To serve more than two, just increase everything!
Cut chicken into cubes (approximately 1-inch).
Mix first 5 ingredients to create soy sauce mixture; set aside.
Heat large skillet on medium; add oil.
Stir-fry beans about 2 minutes. Remove beans.
Add chicken to skillet (additional oil if necessary).
Cook chicken about 10 minutes.
Add beans and soy sauce.
Stir almost continually until thick and bubbly.
Serve over rice or noodles.
Fry beans in a heavy 3-quart saucepan. Add onion. Cook until tender. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender. Stir occasionally. Remove bay leaf before serving.
Marinade douchi with millet wine for about 10 minutes.
Cut ginger into thin strips.
Put small amount of water into the pot, let it boil.
Put fish heat resistant bowl or plate, add beans and cover with ginger.
Place into the pot, steam for 20-30 minutes.
Serve with rice and asparagus.
https://www.youtube.com/watch?v=GLJuw05Jy_8.
Heat oil.
Saute garlic,green pepper and onion till tender.
Add 1 can beans.
Fry beans while mashing them with a fork until thick.
Add remaining ingredients.
Cook,stirring occasionally,until thick.
Check out the beans for bad beans and stones. Wash beans, Soak in water
Soak beans overnight; change water one time, if you choose.
Put beans in water, cook them until soft; drain.
In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
Slowly add cooked beans, mashing them.
Add tomato sauce, salt, pepper and olive oil; fry until crispy.
Garnish with parsley.
Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!