Best Asian Stir Fried Haricots Verts Recipes

Japanese Eggplant with Haricots Verts and Thai Red Curry image

Yield Serves 4

Number Of Ingredients 8

1/4 cup peanut oil
3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5 ounces haricots verts or thin green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste

Steps:

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

Wok Stirred Shanghai Noodles with Shrimp and Haricots Verts image

Provided by Ming Tsai

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound shanghai egg noodles, blanched and refreshed
3/4 pound haricots verts, blanched and refreshed
1 pound rock shrimp
1 tablespoon cornstarch
1 teaspoon sesame seed oil
1 teaspoon coarse ground coriander seed
1 tablespoon minced garlic
1 tablespoon minced ginger
1 sliced red onion
1/2 cup sliced black mushrooms (rehydrated)
1/2 cup chicken stock
1/4 cup oyster sauce
Canola oil
Salt and black pepper to taste

Steps:

In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.