Prep 0 mins
Cook 30 mins
From The Sugar Solution book-slightly altered. Asparagus, yellow wax beans or broccolini can be substituted for the green beans if you wish. Serve hot or at room temperature. *FRESH* ginger only!
- 1 tablespoon canola oil
- 1 teaspoon soy sauce
- 1 teaspoon freshly grated gingerroot (FRESH only!) or 1 teaspoon freshly grated galangal (FRESH only!)
- 1 garlic clove, finely minced
- 3⁄4 cup walnut halves
- 1 lb green beans, rinsed and trimmed
- 2 teaspoons fresh lime juice or 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- cilantro leaf (optional)
- Preheat oven to 250 degrees.
- On a baking sheet spread the canola oil and heat up in the oven. Once the pan is hot, remove from oven and add the soy sauce, fresh ginger, garlic and walnut halves. Stir to coat.
- Bake, stirring occasionally, for about 25 minutes, or until walnuts are browned and crisp.
- Remove the pan from the oven and set the nuts on a paper towel to drain and cool.
- In a medium saucepan, steam the green beans for approximately 5 minutes, or until crisp-tender. Drain and toss the beans with the toasted walnuts, lime juice and olive oil in a serving bowl.
- Garnish with cilantro leaves if desired.
I served these as a trial for Thanksgiving Day, my husband thought they were OK, but the other 3 of us really liked them. It was easy to prepare and the flavor was good. I did use dry ginger instead of fresh as it's what I had in my spice rack, it tasted fine.