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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Spicy Green Beans Recipe Card

Spicy Green Beans
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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.

You can also find more Main Course Vegetarian recipes like Purple Yam Wadiyaan, Lotek, Turkish Vegetables With Hazelnuts, Cubed Zucchini in Cashew Sauce.

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.