Sauteed Green Beans II

I'm not a fan of the typical cream of mushroom green bean casserole, so I served sauteed green beans instead.

I made something similar last year and used a lot of bacon grease and decided to go a little healthier this year. There's still bacon, but it was crisped and crumbled separately and just sprinkled on top. Still delicious and a bit healthier :)

Ingredients:
- Green beans
- Red onions (or shallots)
- Mushrooms
- Bacon
- Oil
- Salt

Directions:
- Clean and trim all the green beans.
- Bring a large pot of heavily salted water to a boil.
- Blanche the green beans until they're cooked but still crunchy.
- Immediately remove them from the water and plunge them into an ice bath.
- After the green beans have cooled, drain them.
- I did all this a few days ahead of time and put it in a ziploc bag in the fridge to make the day-of less stressful.
- Slice the onions length wise.
- Quarter the mushrooms.
- Cook the bacon until crispy and then crumble it into large chunks.
- In a large pan, heat a bit of oil.
- Add the onions and a bit of salt. Saute them until they're soft.
- Add the mushrooms and saute until cooked and slightly browned.
- Add the green beans and a bit more salt if necessary.
- Mix everything together until the green beans are heated through.
- Put it on the serving platter and top it with the bacon.

Sauteed Green Beans

I'm not a big fan of the traditional green bean casserole. I am however, a big fan of bacon :)

Here is my preference for Thanksgiving green beans, sauteed in bacon fat, with some red bell pepper for added color and sliced almonds as a garnish.

Enjoy!

Ingredients:

• 1 pound of green beans
• 1 onion sliced thinly
  
• 1 red bell pepper sliced thinly
  
• 2 (or more) slices of bacon
• salt to taste
• almond slices

Method:

• Clean and trim the green beans. Blanche them in boiling water or steam them until tender and put them in an ice bath to stop the cooking process and to keep their bright green color.
• Cut up the bacon into tiny pieces and cook until crispy.
• Add the onion and saute until soft and carmelized.
• Add the red bell pepper and saute until heated through. I like to keep it a bit crispy.
• Add the green beans to heat through.
• Add salt to taste (this may not be necessary since the bacon is already pretty salty).
• Sprinkle some almond slices on top and serve.
  

Sa Cha Green Beans and Meat

August was pretty pathetic, huh? Only 3 posts...sorry about that. Things have been busy, and are still busy, but I'll try to be better about posting. And with this post, I only need 3 more to "improve" on last month!

Sa cha sauce is often referred to as Chinese BBQ sauce though it doesn't resemble BBQ in the traditional sense at all. Sa cha is a little spicy, a little smokey, not sweet at all, very unique and very yummy. Typically I like to use Chinese long beans for this dish, but I didn't have any on hand, so I used regular green beans and it still turned out great.

Ingredients:
- 1 tbs cooking oil
- approximately 1 pound of green beans or Chinese long beans
- approximately 1/3 pound of ground pork (or turkey/chicken)
- 1 garlic clove minced
- approximately 1 tbs soy sauce (to taste)
- approximately 2 tbs of sa cha sauce (to taste - I like a lot, so you should probably start with less and add keep adding it to your liking)

Method:
If you're using green beans, clean and cut them into ~1/2" dices. If you're using Chinese long beans, cut them into smaller pieces.

Heat some oil in a pan/wok and add the garlic, ground meat and soy sauce and keep it moving until mostly cooked through.

Add the green beans and sa cha sauce and keep everything moving until it's all cooked through. Taste the dish and add more soy/sa cha according to your preferences and serve over fluffy white rice.

Sichuan Dry Fried Green Beans

I have yet to meet anyone who doesn't like this dish.

When we go to Chinese restaurants, we always order family style. We all sit around, stare at the menu, and pick a dish we like for everyone to share. As we're picking our dishes, we often take into consideration other people's opinions and will ask - "Do you guys like ...?" with which other people will respond "Sure, that sounds good." or "Not really, but go ahead and order it, there'll be plenty of other things for me to eat." But whenever someone says, "Hey, do you guys like sichuan dry fried green beans?", I never hear that second response. Instead, it's often followed by several "Oh, I loove that dish!" or "YAH! I was thinking of getting that one too!" which is then followed by a friendly discussion about who gets to "have" that dish and who has to go scouring the menu for something else. And when the green beans finally make it to the table, it always gets gobbled up, leaving no leftovers, and the person who ordered it feels a sense of pride because the dish they picked was so popular.

It's kinda silly how attached we get to the dish we're "responsible" for. It's like a popularity contest. We interpret the praises our dish receives as personal compliments and even occasionally rub it in the faces of our fellow diners who picked less "successful" dishes. And if your dish remains untouched at the end of the night, flashbacks of getting picked last out on the playground come rushing back.

In the end, the moral of the story is - if you haven't tried this dish yet, try it. And if you're ordering family style at a Chinese restaurant, order this one. It's gauranteed to make you feel like prom king/queen for the night. =P

Oh, and I've found another great blogging event that I want to be a part of. Kalyn's Kitchen sponsors Weekend Herb Blogging which is being hosted by Paulchen's FoodBlog this week.

Ingredients:

- 3 handfuls of green beans (yes, I'm great at measuring things)
- 1/4 lb ground meat (pork is best. The meat is actually entirely optional since the beans are the star of this show)
- 2 cloves of garlic
- 1 tbs soy sauce (or to taste)
- preserved radishes (optional)

(preserved radishes)

Method:
- Prep your ingredients. Wash the green beans, cut off the ends, and cut the longer beans in half for easier cooking and eating. Dry the green beans well since you're going to be dumping them in hot oil and would probably like to minimize the splatter. Mince the garlic.
- Heat a good amount of oil in a pan over high heat. You can even deep fry the green beans if you'd like, but it seemed like a hassle to heat up a ton of oil for deep frying a few beans. If you don't mind the hassle, go for it.
- Dump the green beans in the oil and fry the heck out of them! I have yet to encounter an overcooked green bean but have eaten many undercooked ones, and it's not good. Trust me, even if it looks all black and burnt, that's okay! It's supposed to be that way! In fact, it's better that way! Fry them until they're all shriveled up and have char marks all over the place. When you bite into them, there should be no "squeakiness" left in them (hopefully you know what I mean by that and don't think I'm crazy). You may find this easier to do in smaller batches for quicker and more even cooking. It's up to you though.
- Take out the green beans and put them on some paper towels or a cooling rack to get rid of some of that oil.
- Dump the excess oil out of the pan (unless you like your food greasy) and turn the heat down (you don't need super high heat for the meat).
- Add the garlic and ground meat and half of the soy sauce in the pan and brown the meat until cooked through.
- Add the preserved radishes and shriveled green beans back in along with the rest of the soy sauce and toss until everything is warmed through.
- Serve over rice and bask in the glory of all the compliments you'll receive!