Green beans as the main dish for dinner? Stay with usGreen beans as the main dish for dinner? Stay with usGreen beans as the main dish for dinner? Stay with us - main dish on restaurant impossible

Sometimes I just crave a large portion of green beans. You too, right? Hear me out.
Green beans are one of my favorite vegetables. based meals.
They are rich in vitamins, especially C, A and harder --to-
Get K, only 30 calories a share.
But the real reason I like mung beans is: they are a particularly stuffed vegetable due to high fiber and a few grams of protein.
So that means my kids can load green beans and add a few ounces of roast chicken next to them so they don't get hungry anymore in an hour.
We will stir for 15 minutes with a little olive oil, salt and pepper at a temperature of 400 degrees Fahrenheit, and even steam with a little salt and pepper as a side dish.
But if beans are the star of a meat-free meal, I prefer to make a simple Glazed vegetable dish: cooking vegetables and aromatic substances (
Such as onions, garlic, spices or ginger)
Add a little oil in a big frying pan and a little liquid
Good results in soy sauce, broth or juice
Cover the pot and steam for a few minutes, then remove the lid and let the liquid evaporate into glaze covering the vegetables.
This strategy works with a variety of vegetables, but start with my delicious garlic green beans and get the hang of it.
Eat this dish with quinoa or brown rice and you really won't miss the meat.
But, if you want, add a small piece of chicken or tofu to cook in the frying pan first, or add some remaining cooked chicken at the end.
Anyway, you will also want green beans.
4 cups of green beans made of garlic green beans, trimmed1 tablespoon olive oil (
Or half olive oil and half sesame oil)
1 teaspoon of red pepper (1 cup)
More or less according to spice preference)
2 tablespoons of fresh ginger chili sauce and garlic (about 2 tbsp)
3 tablespoons reduced sodium soy sauce 2 teaspoons honey start to finish: Heat a large frying pan after 15 minutes and heat the oil with high temperature.
At the same time, put chopped scallions, sesame seeds and red pepper slices in a small bowl and prepare ginger and garlic (separately), too.
Put scallions, sesame seeds and red pepper slices into the pan and cook them until they are fragrant. the sesame seeds are golden yellow, about 2 minutes, and stir frequently with wooden spoons.
Reduce the heat to medium and high, add chopped garlic and cook for another minute.
Add green beans, ginger and stir fry for two minutes.
Add soy sauce, honey and 2 tablespoons of water, cover and steam for two minutes (
If you want a softer mung bean, or longer).
Uncover the pan and cook until the liquid is reduced to glaze and coat the beans with a layer. Serve.
106 calories per serving (45 from fat); 5 grams fat (1 g saturated; 0 g trans fats);
0 mg of cholesterol; 444 mg sodium;
13 grams of carbohydrates; 3 g fibre; 6 g sugar; 3 g protein.
Sometimes I just crave a large portion of mung bean. You too, right? Hear me out.
Green beans are one of my favorite vegetables. based meals.
They are rich in vitamins, especially C, A and harder --to-
Get K, only 30 calories a share.
But the real reason I like mung beans is: they are a particularly stuffed vegetable due to high fiber and a few grams of protein.
So that means my kids can load green beans and add a few ounces of roast chicken next to them so they don't get hungry anymore in an hour.
We will stir for 15 minutes with a little olive oil, salt and pepper at a temperature of 400 degrees Fahrenheit, and even steam with a little salt and pepper as a side dish.
But if beans are the star of a meat-free meal, I prefer to make a simple Glazed vegetable dish: cooking vegetables and aromatic substances (
Such as onions, garlic, spices or ginger)
Add a little oil in a big frying pan and a little liquid
Good results in soy sauce, broth or juice
Cover the pot and steam for a few minutes, then remove the lid and let the liquid evaporate into glaze covering the vegetables.
This strategy works with a variety of vegetables, but start with my delicious garlic green beans and get the hang of it.
Eat this dish with quinoa or brown rice and you really won't miss the meat.
But, if you want, add a small piece of chicken or tofu to cook in the frying pan first, or add some remaining cooked chicken at the end.
Anyway, you will also want green beans.
4 cups of green beans made of garlic green beans, trimmed1 tablespoon olive oil (
Or half olive oil and half sesame oil)
1 teaspoon of red pepper (1 cup)
More or less according to spice preference)
2 tablespoons of fresh ginger chili sauce and garlic (about 2 tbsp)
3 tablespoons reduced sodium soy sauce 2 teaspoons honey start to finish: Heat a large frying pan after 15 minutes and heat the oil with high temperature.
At the same time, put chopped scallions, sesame seeds and red pepper slices in a small bowl and prepare ginger and garlic (separately), too.
Put scallions, sesame seeds and red pepper slices into the pan and cook them until they are fragrant. the sesame seeds are golden yellow, about 2 minutes, and stir frequently with wooden spoons.
Reduce the heat to medium and high, add chopped garlic and cook for another minute.
Add green beans, ginger and stir fry for two minutes.
Add soy sauce, honey and 2 tablespoons of water, cover and steam for two minutes (
If you want a softer mung bean, or longer).
Uncover the pan and cook until the liquid is reduced to glaze and coat the beans with a layer. Serve.
106 calories per serving (45 from fat); 5 grams fat (1 g saturated; 0 g trans fats);
0 mg of cholesterol; 444 mg sodium;
13 grams of carbohydrates; 3 g fibre; 6 g sugar; 3 g protein.
Sometimes I just crave a large portion of mung bean. You too, right? Hear me out.
Green beans are one of my favorite vegetables. based meals.
They are rich in vitamins, especially C, A and harder --to-
Get K, only 30 calories a share.
But the real reason I like mung beans is: they are a particularly stuffed vegetable due to high fiber and a few grams of protein.
So that means my kids can load green beans and add a few ounces of roast chicken next to them so they don't get hungry anymore in an hour.
We will stir for 15 minutes with a little olive oil, salt and pepper at a temperature of 400 degrees Fahrenheit, and even steam with a little salt and pepper as a side dish.
But if beans are the star of a meat-free meal, I prefer to make a simple Glazed vegetable dish: cooking vegetables and aromatic substances (
Such as onions, garlic, spices or ginger)
Add a little oil in a big frying pan and a little liquid
Good results in soy sauce, broth or juice
Cover the pot and steam for a few minutes, then remove the lid and let the liquid evaporate into glaze covering the vegetables.
This strategy works with a variety of vegetables, but start with my delicious garlic green beans and get the hang of it.
Eat this dish with quinoa or brown rice and you really won't miss the meat.
But, if you want, add a small piece of chicken or tofu to cook in the frying pan first, or add some remaining cooked chicken at the end.
Anyway, you will also want green beans.
4 cups of green beans made of garlic green beans, trimmed1 tablespoon olive oil (
Or half olive oil and half sesame oil)
1 teaspoon of red pepper (1 cup)
More or less according to spice preference)
2 tablespoons of fresh ginger chili sauce and garlic (about 2 tbsp)
3 tablespoons reduced sodium soy sauce 2 teaspoons honey start to finish: Heat a large frying pan after 15 minutes and heat the oil with high temperature.
At the same time, put chopped scallions, sesame seeds and red pepper slices in a small bowl and prepare ginger and garlic (separately), too.
Put scallions, sesame seeds and red pepper slices into the pan and cook them until they are fragrant. the sesame seeds are golden yellow, about 2 minutes, and stir frequently with wooden spoons.
Reduce the heat to medium and high, add chopped garlic and cook for another minute.
Add green beans, ginger and stir fry for two minutes.
Add soy sauce, honey and 2 tablespoons of water, cover and steam for two minutes (
If you want a softer mung bean, or longer).
Uncover the pan and cook until the liquid is reduced to glaze and coat the beans with a layer. Serve.
106 calories per serving (45 from fat); 5 grams fat (1 g saturated; 0 g trans fats);
0 mg of cholesterol; 444 mg sodium;
13 grams of carbohydrates; 3 g fibre; 6 g sugar; 3 g protein.