Best Chinese Fried Grains And Vegetables With Honey Mustard Sauce Recipes

TEMPURA-FRIED GREEN BEANS WITH MUSTARD DIPPING SAUCE

Tempura-Fried Green Beans With Mustard Dipping Sauce image

The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan. He fries green beans in a tempura batter, then serves them - hot, crunchy, with plenty of salt - aside a sweet-and-spicy mustard sauce. You'll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes. They are Buffalo chicken wings for people with good art on the wall and a capacity for avoiding, as A.J. Liebling wrote, the fatal trap of abstinence. You simply can't eat just one.

Provided by Sam Sifton

Categories easy, quick, one pot, appetizer

Time 25m

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 egg whites
3 cups flour
2 3/4 cups club soda
About 6 cups canola oil, for frying
1/4 cup Dijon mustard
2 tablespoons honey
2 teaspoons light soy sauce
1 teaspoon hot sauce
1 pound green beans, trimmed
Kosher salt

Steps:

In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.

Nutrition Facts : @context http, Calories 1003, UnsaturatedFat 60 grams, Carbohydrate 89 grams, Fat 66 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 1140 milligrams, Sugar 13 grams, TransFat 0 grams

CHINESE FRIED GRAINS AND VEGETABLES WITH HONEY-MUSTARD SAUCE

CHINESE FRIED GRAINS AND VEGETABLES WITH HONEY-MUSTARD SAUCE image

Yield 3-4 servings

Number Of Ingredients 12

Ingredients

For the sauce:
1/4c Japanese soy sauce
3tbsp mustard (whole grain)
2tbsp toasted sesame oil
2tbsp honey
1tsp granulated garlic
1/4 to 1/2 tsp chili-garlic paste or crushed red pepper flakes (optional), to taste
For the vegetables and grains
4 to 5c chopped, raw vegetables, such as broccoli, cauliflower, carrots, brussel sprouts, cabbage, zucchini, and snow peas
2c cooked grains, such as brown rice, barley, or quinoa
1 to 2c chopped cooked meat (optional)
1tbsp minced fresh ginger

Steps:

Make tha sauce: In a small jar, combine the soy sauce, mustard, sesame oil, honey, garlic, and chile-garlic paste. Add 3 tbsp of water and shake well. Prepare the vegetables and grains: In a heavy 12in skillet, bring 1/4c of water to a boil over high heat. Add the dense vegetables, cover, and steam until almost tender, about 3 min. Add the quick cooking vegetables cover, and cook until all of the vegetables are tender but still crisp, about 2 min more. Add a few tbsp more water during this time if needed. Stir in the grains, meat, and ginger. Shake the sauce and pour on enough to coat the ingredients lightly, usually 1/4 to 1/3c. Divide among plates and serve.