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Gingered Green Beans

This image courtesy of Joseph DeLeo

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.

Notes

Nightly Specials



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

Cooking Methodsauteeing

CostInexpensive

Easy

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

Mealdinner, lunch

Moodtired

Taste and Texturecrisp, garlicky, hot & spicy, savory, spiced

Type of Dishvegetable

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

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