Best Green Bean Sauce Recipes

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE

Steps:

• Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
• Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE

Steps:

• For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
• For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
• In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
• Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
• Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
• For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
• For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
• Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

GREEN BEANS IN BLACK BEAN SAUCE

Steps:

• In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside. Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds. Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.

GREEN BEAN SAUCE

Steps:

• Mix the eggs, mayonnaise, horseradish, lemon juice, salt, black pepper, garlic powder, parsley, and Worcestershire sauce in a bowl until well blended.

GREEN BEAN SALAD WITH TUNA SAUCE AND OLIVES

Steps:

• Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
• Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.

GREEN BEAN SALAD WITH SOUR CREAM SAUCE

Steps:

• 1. Drain green beans well and add sliced onion. Mix together oil and vinegar and add to green beans -- adding salt and pepper to taste. Cover and allow the green beans to marinate for several hours in the refrigerator - stir occasionally.
• 2. Before adding cream sauce, drain green beans well. Mix together the sour cream sauce ingredients and stir until well combined.
• 3. Fold in the sauce with the green beans and serve chilled.

GREEN BEAN FRIES WITH BUTTERMILK DIPPING SAUCE RECIPE - (4.4/5)

Steps:

• To prepare the dipping sauce, place all of the ingredients into a small mixing bowl and whisk until well-combined. Refrigerate the sauce until serving time. To prepare the fries, add the flour, cornstarch, baking powder, salt, garlic powder, and sesame seeds to a medium-size mixing bowl. Combine the ingredients with a fork. Add the club soda and soy sauce into the dry mixture and stir until just combined. Heat the oil over high heat in a Dutch oven or deep-sided skillet. Use a thermometer to keep the temperature around 350°F-375°F. Line a baking sheet with paper towels. Dip each green bean into the batter, coat completely, and add a handful to the hot oil. Fry for 2-3 minutes, or until golden brown. Place the fried green beans onto the baking sheet to drain and keep them warm in a 300°F oven while you coat and fry batches of the remaining beans. Serve immediately with the dipping sauce.

CHICKEN AND GREEN BEANS WITH BLACK BEAN SAUCE

Steps:

• Mix oyster sauce, soy sauce, wine, pepper, and sugar. Split sauce in half. Marinate chicken in one half of sauce for 1 hour and reserve remainder. Heat oil in wok for 1 minute. Chop garlic, ginger, shallot, and scallion in food processor. Add to oil and cook for 1 minute. Add chicken and cook 5 minutes. Add green beans and cook 1 minute. Add black bean sauce, jalapenos, and reserved marinade. Cover and cook for 1 minute.

SALMON IN TARRAGON CREAM SAUCE WITH GREEN BEAN PILAF

Steps:

• Mix juice, dressing and tarragon in shallow baking dish with whisk until well blended. Add fish; turn to evenly coat both sides of each fillet. Refrigerate 1 hour to marinate.
• Heat oven to 450ºF. Remove fish from marinade; pour marinade into small saucepan. Return fish to baking dish.
• Bake fish 15 min. or until fish flakes easily with fork. Meanwhile, bring water to boil in medium saucepan. Add rice, beans, salt and pepper; cover. Cook on low heat 5 min.; stir. Remove from heat; let stand 5 min.
• Meanwhile, bring marinade to boil; simmer on low heat 5 min. Add sour cream; cook until heated through, stirring occasionally with whisk. Serve over fish and green bean pilaf.

PESTO ASPARAGUS OR GREEN BEAN SAUCE

Steps:

• Trim and cut at an angle into 1-inch pieces about 3/4 pound asparagus (you should have about 4 cups). Or trim an equal amount of tender green beans and cut into 1-inch pieces. When the pot of gnocchi water comes to a boil, toss in the asparagus or beans, cook 3 minutes, then add the gnocchi and cook 3 minutes more. Melt 4 tablespoons butter in a skillet, scoop up the gnocchi and asparagus or beans, and drop them into the pan, then add 1 cup Basil Paste (see below) and enough of the boiling water to make a sauce. To serve, top with 1/2 cup grated Parmigiano or Grana Padano.

MEXICAN SHRIMP IN GREEN BEAN SAUCE

Steps:

• Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
• Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
• Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
• Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
• This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
• NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.

GREEN BEANS AND YELLOW SQUASH IN BLACK BEAN GARLIC SAUCE

Steps:

• In a cup, combine the Black Bean Garlic Sauce, Sugar, Flour and Water.
• In a wok, heat oil and fry the ginger.
• Add the squash cubes till soft and golden.
• Add the beans until cooked through.
• Add the mushroom then stir with tofu.
• Add sauce mixture, bring to a low boil and cook until thickened. It's ready to serve!