How to make Spicy Green Beans -
String beans cooked in spicy tomato base.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : String beans (chavli) (चवली की फली), Oil (ऑइल)
Cuisine : Chinese
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Boondi aur Spring Onion ki Sabzi Gatta Curry Spinach Bake Karela Kaju Kishmish
Spicy Green Beans Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Spicy Green Beans Recipe
String beans (chavli) 250 grams
Oil 2 tablespoons
Garlic chopped 1 tablespoon
Onion chopped 1/2 cup
Red chilli paste 1 tablespoon
Salt to taste
Soy sauce 1/2 teaspoon
Tomato ketchup 2 tablespoons
Vinegar 1 teaspoon
Method
Step 1
Cut beans into even long pieces. Heat sufficient oil in a kadai.
Step 2
Heat 2 tbsps oil in a non stick wok, add garlic and onion and sauté till transluscent. Add red chilli paste, salt and soy sauce and mix.
Step 3
Add tomato ketchup and cook on medium heat for 2-3 minutes.
Step 4
Deep fry beans in the kadai 3-4 minutes. Drain the beans and add to the sauce. Add vinegar and mix well and cook on high heat for a minute. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
