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Friday, November 26

Gingered green beans

Beans, asparagus or Chinese long,
cut into 3-inch pieces, or whole
2 pounds
Olive oil, extra virgin
6 tablespoons
Garlic, cloves, thinly sliced
2
Ginger, ground
½ teaspoon
Red pepper, crushed flakes
1 teaspoon
Salt, sea or kosher
To taste
  1. Fill a large bowl with ice water.
  2. In a large pot of boiling salted water, cook the beans until tender-crisp, about 4 minutes.
  3. Drain the beans, and transfer them to the ice water to cool; drain and pat dry.
  4. In a large skillet, heat the oil; add the garlic, and cook over moderately high heat until fragrant, about 30 seconds.
  5. Stir in ginger and pepper, and then add the beans.
  6. Season with salt, and stir-fry until the garlic is lightly browned and the beans are tender, about 2 to 3 minutes.
  7. Transfer to a platter, and serve.
Time: 25 minutes • 10 servings
    Recipe from Food & Wine, December 2010.

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