Spicy Green Beans with Peanuts
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The star of this vegetable side dish is the arbol chili pepper, or "bird's beak." It has a moderately spicy, rich flavor and a strong aroma. The small pods can be cooked whole, which makes the dish less spicy and more appealing. Fry the dried peppers in vegetable oil with ginger and garlic and mix with green beans. Serve sprinkled with chopped peanuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g green beans, halved (ends removed)
- 2 crushed cloves of garlic
- 6 dried Arbol chili peppers
- 1/4 cup chopped peanuts
- 1 teaspoon Asian chili sauce with garlic
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Recipes with similar ingredients: green beans, pepper de arbol, ginger root, Peanut butter, chili sauce, Peanut
Cooking the dish according to the recipe:
- Saute 1 pound halved green beans in peanut oil over high heat until golden brown, 5 to 6 minutes; discard. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried arbol chiles, and 1/4 cup chopped peanuts to the skillet; saute for 30 seconds.
- Add green beans, 3 chopped green onions, and 1 teaspoon each of sugar and Asian chili garlic sauce; stir to coat. Season with salt and pepper to taste.
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