Gingered Green Beans
Published by William Morrow
As delicious as green beans can be steamed or sauteed on their own or in salads, I find them more interesting when cooked with bold ingredients. They take on the character of other ingredients without sacrificing their own crunch and clean fresh flavor.
Use fresh ginger for a more sprightly flavor.
Add some chinese fermented black beans for a salty, pungent, and authentic Asian taste.
Add some sesame oil to the finished dish.
Add some sliced roasted chicken to turn this into a warm salad.
Serves4 as a side dish
Total Timeunder 30 minutes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish, vegetable
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, garlicky, hot & spicy, savory, spiced
Type of Dishvegetable
- Fine sea salt
- Freshly ground black pepper
- 1 pound fresh green beans, trimmed to uniform length
- 3 tablespoons vegetable oil
- 2 tablespoons chopped pickled ginger
- 1 tablespoon chopped garlic
- 2 or 3 whole, small, dried hot chiles, such as bird’s eye
Bring 2 cups water to a boil in a heavy-bottomed pot over high heat, salt the water, and add the beans. Boil until crisp-tender, about 6 minutes. Drain the beans and let cool slightly.
Heat the oil in a large, heavy-bottomed saute pan over medium-high heat. Add the ginger, garlic, and chiles and saute for 1 minute. Add the beans and saute for 2 minutes, stirring. Use tongs to remove the chiles. Adjust the seasoning with salt and pepper and serve.
2004 Michael Lomonaco and Andrew Friedman