Best Shredded Green Beans Recipes

GREEN CHAWLI (LONG BEANS WITH SHREDDED COCONUT)

Green Chawli (Long Beans With Shredded Coconut) image

Recipe courtesy of Chef Yamini and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

Provided by League of Kitchens

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb chinese long beans, sliced very thin (1/8 inch)
3 1/2 tablespoons corn oil
1 teaspoon brown mustard seeds
1/8 teaspoon asafoetida powder (also known as hing)
1 tablespoon minced thai green chili pepper
1 tablespoon peeled and grated fresh ginger
2 tablespoons freshly ground coriander
1 teaspoon turmeric
3/4 tablespoon kosher salt
1/2-1 cup water
1 cup shredded fresh coconut (thawed if from the frozen section)
1 teaspoon sugar
1/4 cup chopped cilantro

Steps:

Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds and let them pop vigorously. Then sprinkle in the asafoetida. Pour in the beans; they will sizzle and sputter.
Stir in the chile, ginger, coriander, turmeric, and salt, and toss to coat. Add 1/2 cup water. Stir, and then cover. Steam the beans for 5 minutes, and then check to see if they are sticking. If so, add a little more water and continue to steam until they are tender but not too soft, about 10 more minutes.
Mix in the coconut and sugar. Cover and simmer over medium-low heat until the beans are soft and can be mashed between your fingers, for 3 to 4 minutes. Sprinkle with cilantro before serving.
Cook's Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.

Nutrition Facts : Calories 156.7, Fat 11.2, SaturatedFat 6.6, Sodium 1317.7, Carbohydrate 12.2, Fiber 2.1, Sugar 2.5, Protein 3.3

SHREDDED GREEN BEANS

Shredded Green Beans image

This new twist on green beans is from Heidi Swanson's "Super Natural Cooking". I love green beans, so I am always up to try something different. This recipe is terrifc! Also great with just lemon zest.

Provided by SassyStew

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3/4 lb green beans, and tops and tails trimmed or 3/4 lb yellow beans, tops and tails trimmed
2 tablespoons extra virgin olive oil or 2 tablespoons ghee
2 tablespoons water
1 large lemon, zest of, grated
1 lime, zest of, grated
1/4 cup fresh chives, chopped

Steps:

Slice the beans on a diagonal into roughly 1/8 " pieces. If you are using a food processor, do them a handful at a time. Eitehr way, the result should be tiny, angular zeroes.
Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water.
Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.
Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

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