Toss in the green beans, soy sauce, and chicken powder, if using, and stir-fry for 1 more minute. Season with salt to taste and serve. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue ...

Here, ground bison adds substance and richness to the tofu and green beans in a chile sauce–spiked ... Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall ...

Green beans cooked to perfection, somewhere between hard and soft, are delicious tossed with a sauce made with Asian-style ingredients. Oyster-flavored sauce, that bottled oh-so-tangy condiment ...

Kay Chun is a recipe developer ... takeout. Chinese long beans — also known as yard-long beans, pea beans, long-podded cowpeas, snake beans, bodi, and bora — are much like green beans ...

Every Thai cook has his or her version of grapow, a spicy stir-fry made from bits of meat and basil and often topped with a crispy fried egg. This recipe ... instead. Green beans cooked just ...

Each has a slighty different flavour profile but they will all add spiciness to the beans. Tip: Ricotta, goats cheese and feta also goes really well with the spicy beans instead of the halloumi.

These quick pan-fried Chinese green beans may seem like a humble side dish, but they pack plenty of bold flavors that you'd expect to find in Chinese cuisine. Whether you're serving the green ...

This recipe makes four servings ... Cook for 4-5 minutes or until the sauce is thick. Mix in the green beans. Make sure the green beans are fully coated with the sauce and hot, then serve.