Best Stir Fried Green Beans With Coconut Recipes

STIR-FRIED GREEN BEANS WITH COCONUT

Stir-Fried Green Beans with Coconut image

This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 12

Ingredients

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafetida (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed and cut on the bias into 1-inch pieces
Coarse salt
1/2 teaspoon saambhar powder or rasam powder (optional)

Steps:

In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.

GREEN BEAN AND COCONUT STIR-FRY

Green Bean and Coconut Stir-Fry image

Toss green beans with a curried grated-coconut sauce.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 8

Ingredients

1/4 cup unsweetened grated coconut
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon sliced garlic
1 pound trimmed green beans, cut into 1/2-inch pieces
Kosher salt

Steps:

Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT

Green Beans With Mustard Seeds, Cashews and Coconut image

This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup unsweetened coconut flakes or chips
2 1/2 tablespoons coconut oil
2 garlic cloves, finely chopped
2 (1/4-inch-thick) coins fresh ginger
1 teaspoon mustard seed
1 teaspoon turmeric
Large pinch red pepper flakes
1 bay leaf
5 large basil leaves, sliced into ribbons
1 pound green or wax beans, trimmed
3/4 teaspoon kosher salt, or to taste
1/3 cup chopped roasted cashews (salted or unsalted, to taste)
Cooked rice, for serving
Lime wedges, for serving

Steps:

Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN BEAN, CORN, AND COCONUT STIR-FRY (THOREN)

Green Bean, Corn, and Coconut Stir-Fry (Thoren) image

Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.

Provided by Maya Kaimal

Categories Stir-Fry Vegetarian Dinner Coconut Corn Green Bean Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 15

Ingredients

3/4 cup grated dried unsweetened coconut
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 garlic cloves, crushed
1/4 cup water
Salt
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1/8 teaspoon hot red pepper flakes
15 to 20 fresh curry leaves (optional)
1 pound green beans, thinly sliced crosswise (1/4 inch)
3 ears corn, kernels cut from cobs

Steps:

Stir together coconut, cumin, coriander, cayenne, turmeric, chile, garlic, 1/4 cup water, and 1/2 teaspoon salt in a small bowl.
Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.
Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.