Haricots Verts With Lemon Brown Butter

Haricots Verts With Lemon Brown Butter 
Sara Moulton, posted by Michelle (MMmom)

1 pound haricots verts or other thin green beans, trimmed
Kosher salt
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
Freshly ground black pepper

Cook beans in a 2-quart heavy saucepan of salted boiling water until crisp-tender, about 3 minutes, then drain in a colander. Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remove pan from heat. Add beans, toss well, and season with salt and pepper.

Green Bean Stir-Fry

Green Bean Stir-Fry

Ingredients

    1 tablespoon soy sauce
    2 garlic cloves, minced
    1 teaspoon sesame seeds, toasted
    1 teaspoon brown sugar
    1 teaspoon peanut butter
    3/4 pound fresh green beans, trimmed
    4 1/2 teaspoons vegetable oil

Directions

    In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

Sweet and Spicy Asian Greenbeans

Sweet and Spicy Asian Greenbeans
Laura (Hubbwantababy) via Allrecipes

Ingredients

3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

1.  Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.

2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.

3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Gujarati-Style Green Beans

Gujerati-style  Green Beans
Bex (Bex&Kids) from Madhur Jaffrey

Ingredients

1lb fresh green beans
4 T vegetable oil
1 T black mustard seeds  
4 cloves garlic, peeled and very finely chopped
1/2 - 1 hot, dried red chilli, coarsely crushed in a mortar (or just chopped, could also use red pepper flakes)
1 t salt
1/2 t sugar
Freshly ground black pepper

Trim the beans and cut them into 1 inch lengths. Blanch the beans by dropping them into a pan of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold, running water. Set aside.

Put the oil in a large frying pan and set over medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around until they turn light brown. Put in the crushed red chili and stir for a few seconds. Put in the green beans, salt and sugar. Stir to mix. Turn the heat to medium-low. Stir and cook the beans for 7-8 minutes or until they have absorbed the flavor of the spices. Add the black pepper to taste, mix and serve.

From here and here.