Contents
Asparagus Bean Dishes. Video
Asparagus beans, also known as Chinese or snake beans, are a popular ingredient in oriental cooking. Fresh beans are cooked while they are young and thin: sometimes rolled up like spaghetti and sometimes cut into small pieces.
Asparagus Bean Dishes: Recipe Video
Asian style asparagus beans
Make a simple Asian side dish with asparagus green beans. To do this, you will need: – 1 kilogram of asparagus beans; – 1 tablespoon of cornstarch; – 1/3 cup and 1 tablespoon of soy sauce; – 2 teaspoons of neutral vegetable oil; – 4 chopped cloves of garlic; – 1 and ½ teaspoons chopped ginger root; – 3 tablespoons of light liquid honey; – 1 and ½ tablespoons of dry sherry; – ½ tablespoons of red pepper flakes; – 2 teaspoons of sesame oil; – 1 tablespoon of sesame seeds.
Asparagus beans are rich in vitamins A and C, thiamine, riboflavin, phosphorus and potassium, magnesium and manganese, and this despite the fact that they contain only 47 calories per 100 grams.
Cut the asparagus beans into long pieces, 5-7 centimeters each. Fry sesame seeds in a dry skillet over medium heat, periodically “tossing” them so that they are evenly fried until light golden brown. As soon as the seeds begin to emit a distinct aroma, pour them onto a plate to allow them to cool down.
Place the chopped beans in a deep skillet filled with boiling water and cook until soft. You can also microwave the beans. To do this, saturate a paper towel with water, squeeze lightly and wrap the beans. Turn the microwave on full power and cook for 3-5 minutes. Use cooking tongs to remove the beans from the oven.
In a small bowl, whisk together 1/3 cup soy sauce and a tablespoon of starch. In a large dry skillet over medium-high heat, heat the oil, add the chopped garlic and ginger, and cook for 1 minute. Pour the remaining soy sauce, sesame oil, honey and sherry into a skillet, add the pepper, stir and cook over low heat for 10 minutes. Add diluted starch, stir and cook until thick. Place the beans in the skillet and stir so that they are covered with sauce on all sides. Place on a plate and sprinkle with sesame seeds.
Surinamese Asparagus Bean Recipe
Suriname is a state in South Africa, one of the national dishes of this country is roti cakes stuffed with asparagus beans. To make them, take: – ½ cup of millet flour; – 2 tablespoons of wheat flour; – 3 teaspoons of vegetable oil; 1 cup finely chopped asparagus beans – 3 green chili peppers; – 1 tablespoon of minced garlic; – 2 tablespoons of chopped coriander; – a pinch of asphetida; – salt.
Asfetida is an Indian spice with a strong aroma that becomes pleasant, not pungent, only when combined with other spices and aromas
Sift millet and wheat flour with a pinch of salt, add 1 tablespoon of vegetable oil and pour in enough warm water to knead a firm, soft dough. Set him aside.
Grind the beans, chili peppers, garlic and coriander into a coarse paste in a blender. Heat the remaining oil in a skillet, add the chopped mixture, season with salt and asfetida and fry for 3-4 minutes. Refrigerate and divide the resulting filling into 2 equal parts.
Chinese bean dishes: video
Divide the dough into 4 portions and roll each portion into a circle with a diameter of 16 centimeters. Place the filling on two tortillas and cover with the remaining circles of dough, seal the edges. Fry in a lightly buttered skillet until golden brown.
Panchmal sabji with asparagus beans
This is a spicy and aromatic Indian dish. Sabji is an Indian stew, and panchmel refers to a combination of five main ingredients. They can be different, but the combination of green and guar beans, bell peppers, carrots and cucumber is considered the most successful. Prepare:
– ¾ cup of chopped asparagus beans; – ¾ cup of guar beans; – ¾ cup bell pepper, cut into strips; – ¾ cup diced cucumber, peeled and seeded; – ¾ cup peeled carrots, diced; – 1 teaspoon of cumin seeds; – 1 teaspoon of turmeric powder; – 1 teaspoon chili powder; – 2 teaspoons of dried coriander; – 1 teaspoon mango powder; – 2 teaspoons of chopped ginger; – 1 tablespoon of vegetable oil; – salt.
Heat vegetable oil in a deep skillet and sauté the cumin seeds and ginger in it, add the chopped vegetables, season with chili powder, turmeric and salt, add ¼ cup boiled warm filtered water, cover the skillet with a lid and simmer the sabji ragout until the vegetables are tender. Stir the dish from time to time. When the stew is done, season with coriander and dried mango powder. Serve the stews hot, seasoned with plain plain yogurt.