I am newer to cooking and was making dinner of Costco lamb chops, mashed potatoes, and green beans. The lamb chops came out nice and rare and seasoned to my taste. Mashed potatoes are not hard to make great with my potato ricer. My green beans though, as you can see, were atrocious. I tried to do a garlic soy flavor with a dash of that korean chili mix but it turned out just... bad. I think maybe next time heat the oil with the garlic at low temp then take out the garlic and use the oil for the blanched green beans? Not sure if garlic soy is a good mix for the beans either.Anyways, green bean thread. How do you make yours? Tips or different ways you like to cook them? (canned green bean users need not respond)
>>20978201how did you cook them?
>>20978204I usually like to blanch them then pan fry them as the last thing. Use to steam but prefer the blanch to ice bath then just use oil and crisp them a bit and add whatever seasoning.
>How do you make yours?I cook green beans in a few ways. Green beans quick tomato sauce. Green beans in savoury custard. Garlic sauteed green beans in oyster sauce (similar to what it seems like to tried to make so I'll expand on that below).Three bean salad. Chicken/tofu/pork (or tofu+meat) and green beans in black bean sauce. Etc etc etcWhat I do for the saute is typical of southern Chinese preparations for vegetables: blanch, shock, saute with garlic and finish with oyster sauce. That's it. For soya, you should put some soya sauce in a jar with a bit of water, some sesame oil, a bit of Chinese vegetable stock powder or cube, cornstarch and mushroom seasoning powder then shake it up. It's best to add the powder/dry ingredients to the jar after the wet or they will otherwise clump. Lid the jar and shake to combine. Heat your garlic in oil until fragrant, add the prepped green beans and saute a bit then, finally, pour the jar contents into the pan, mushing the stock cube if necessary. The sauce should thicken almost immediately. Serve. I'd worry, however, that soya gravy just doesn't match with mash but you do you, boo
>>20978201>was making dinner of Costcostop this.costco is the exact definition of goyslop.let that place get swallowed by amazon.
>>20978220All of those recipes sounds amazing. I appreciate the tip of making them more Chinese style. I will try this tomorrow with the remaining beans to see how differently it goes.
>>20978223Better than my local Krogers or fast food.
>>20978201i also tried cooking green beans before, and they were too fibrous. i just use broccoli if i want a green vegetable
>>20978244>Krogerswhy are you living in a fake area, anon?
>>20978240Glad to help. A note: when I said>Chinese vegetable stock powder or cubeI meant chicken or pork stock powder or cube. I've never even seen a vegetable one. Mushroom exists so you can use that if you'd prefer but chicken or pork are more traditionally Chinese here. Green beans (yard long beans, actually, but they taste the same so whatevs) are a common ingredient in curries, too, so there's another use. And iinm, green beans with peanut butter tomato sauce are a common thing in East African cuisine.And, of course, green beans with bacon and shallot. I didn't mention it earlier since I find it a bit too sweet for my tastes but it's classic for a reason, even if I'm the odd one out for not liking it
>>20978295Because it's where my life ended up. As with my beans, I'm not satisfied though and working to save up and move somewhere better.
>>20978301Thank you for the clarification. I also agree with not being a fan of bacon with my green beans. Sort of like how people put cheese on broccoli, just not for me at least. Would love to see some of your bean dishes next time you make them.
>>20978312I went to sleep shortly after posting that but there's at least one of my green bean dishes, green beans in tomato curry, somewhere in the warosu archive. Lemme see if I can find it. I'm sitting on my porch in the cold, back from a run, and letting the air cool me down before I go inside for a shower so I've got a little time to putz about
>>20978728Here it is. Found a BUNCH of old pics I posted back then. Gosh, I had a lot of time to snap pics of my food before I had a family.This is a dry style tomato curry. I'm going to keep looking because I think I made a cook along for it. I recall snapping a picture of me holding a cooking spoon with a piece of palm sugar in it as part of the set.
>>20978741This looks incredible! Thank you for the follow up and helping me improve my green beans.
I always boil for just a few minutes in a shallow pan, dump the water and cover them with butter and seasoning.
>>20979628Thanks! I was worried it looked awful. My cooking tends to taste better than it looks. I found a different cook along of a different green bean curry. Green beans in egg curry.I'll repost it here.This is leek and homemade pineapple sambel. Don't remember why I used leek instead of onion or shallot.
>>20980090Sauteed.
>>20980093Green beans. Snakebeans/yard-long beans, to be specific.
>>20980095Chopped, blanched, shocked and added to the pan.
>>20980100Sauteed.
>>20980103Tomato pulp.
>>20980106Eggs. One is goose. I remember using goose here specifically to show the size difference. This one was a relatively small egg from a newly laying bird and it's still two times larger than a chicken egg.
>>20980108Beaten.
>>20980111Various spices.
>>20980117Beaten.
>>20980118Tempered, added to the pan and cooked with the green beans. The end.
>>20980122todo ese desmadre para acabar haciendo ejotes con huevo, or what is that shit?
>>20980131>>20980090>Green beans in egg curry
>>20980135yeah, that what I just said, puto
>>20980141>putois a soft Filipino steam bread
