Best Stir Fried String Beans With Thai Basil Recipes

PAD KRAPOW GAI (THAI BASIL CHICKEN)

Steps:

• Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
• Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
• Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
• Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

SPICY STIR-FRIED THAI GREEN BEANS

Steps:

• Combine the stir-fry sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
• Fry the bacon in a wok or large frying pan until medium-done. Remove from heat and pour off half the fat .
• While letting the bacon cool, prepare the beans by snipping off the ends and cutting them into 2- to 3-inch lengths. Prepare the other ingredients.
• Remove bacon and cut it into small pieces. We follow the Asian method here by using a pair of clean scissors-makes the job quick and easy!
• With half the bacon fat still in the wok/pan, place over medium-high heat. Add the bacon pieces, shallot/onion, and garlic, plus 1 to 2 tablespoons water-just enough to get a good sizzle. Stir-fry until garlic is fragrant (1 minute).
• Add the beans, plus the red pepper (if using) and chili. If needed, also add a little more water to keep the ingredients frying nicely (1 to 2 tablespoons). Stir-fry 2 to 3 minutes.
• Add the stir-fry sauce, stirring well, then cover with a lid and let cook 5 to 7 minutes, stirring occasionally.
• For this dish, it is best if the beans are chewy rather than soft. Try one-if it's not tender enough, continue stir-frying another 1 to 2 minutes.
• Taste-test the stir-fry for flavor, keeping in mind that this dish should taste primarily salty and spicy (the saltiness is balanced out when served with plain rice). We usually add 1 more tablespoon fish sauce as well as another sprinkling of fresh or dried chili. If it's too salty for your taste, add a squeeze of lime juice.
• Serve with plenty of plain rice and ENJOY the strong flavors of this dish!

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

STIR-FRIED GREEN BEANS

Steps:

• In a large nonstick skillet or wok, stir-fry garlic in butter for 1 minute. Add the beans; stir-fry 3 minutes longer. Stir in the parsley, basil, salt, oregano and cayenne; stir-fry for 2-3 minutes or until beans are crisp-tender.

STIR-FRY BEEF WITH STRING/GREEN BEANS

Steps:

• Marinate beef in cornstarch, sherry& soy sauce about 1/2 hour.
• Cook beans in boiling water 2 minutes.
• Rinse in cold water.
• Heat oil in wok.
• Brown garlic& ginger.
• Add beef.
• Stir fry until color changes.
• Add beans & sugar.
• Stir fry 1 minute.
• Add dissolved corn starch mixture.
• Stir fry till thickened.
• Serve with rice if desired.
• Serves 4-6.