Gingered Green Beans
This came from the Capay Farms newsletter -- we had them and loved them at Thanksgiving!
Course: Side Dish
Cuisine: American, Asian
Keyword: holiday, stir-fry, Vegan, vegetarian
Servings: 4
- 1 lb Whole green beans Remove the stems
- 3 tbsp olive oil
- 2 cloves garlic thinly sliced
- ½ tsp ginger The recipe calls for ground -- but I substituted fresh grated
- ½ tsp crushed red pepper Add to taste
- Kosher salt Add to taste
Fill a large bowl with ice water
In a large pot of boiling water, cook beans until crisp-tender (about 4 minutes)
Drain the beans and transfer them into the ice water (to stop them cooking)
Drain and pat dry
In a large skillet, heat olive oil
Add garlic and cook over moderately high heat until fragrant (about 30 sec.)
Stir in ginger and pepper, then add beans
Season with salt
Stir-fry until garlic is lightly browned and beans are tender (about 2-3 min)
Transfer beans to platter and serve