green beans – Discover Healthy Food

Chicken, Green Beans and Asian Noodles

This dish turned out better than I thought it would. Originally posted on MyRecipes.com, I had to alter it of course! BTW, you really MUST use the mint in this dish. Don’t make it without mint, that’s what ties it all together!

Ingredients:

8 ounces Thai flat rice noodles
1 1/2 tablespoons vegetable oil
2 tablespoons minced garlic
8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1/4 cup reduced-sodium chicken broth
2 tablespoons sugar (Jen’s Note: Reduce to 1 tablespoon for less sweet taste)
2 tablespoons minced fresh ginger
3 tablespoons fresh lime juice
1/2 cup chopped fresh Thai basil leaves, divided (Jen’s Note: Asian grocery stores are great for fresh Thai basil)
1/2 cup chopped fresh mint leaves, divided

1/2 cup chopped green onions, divided

Directions:

1. In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.

2. Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes. (Jen’s Note: You really want to make sure that the wok is really hot so that the chicken
3. Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.

This dish is great with something else on the side – like pot stickers, egg rolls, or egg drop soup. Really tasty left overs too.

I’ll see you at the table!

Chinese Green Beans and Pork

Sometimes I feel like I was born on the wrong continent. I love Asian dishes and this one is really good! The recipe originally calls for 1/2 pound of ground pork, but I tried it with some left over pork loin, diced up really small, and it was fantastic!

Ingredients:

1/4 cup of vegetable oil
1 lb of string beans
1 Tbsp. of garlic
1 tsp of ginger
3 chopped scallions
4 oz of shiitake mushrooms
1/2 lb of ground pork
4 dried red chilies
1 Tbsp. of chili paste
2 Tbsp. of soy sauce
1 Tbsp. of rice wine
Dash of white pepper

Directions:

In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.

In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Enjoy!

Serve with rice, noodles, or as a side dish to other entrees.

I’ll see you at the table!

Original recipe found here.

Slow Cooker Chicken with Honey and Garlic

I originally found this recipe on Damn Delicious. It really is *damn* delicious!

Ingredients:

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves

For the sauce

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

Directions:

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.