String/Green Beans W/Ginger and Garlic

String/Green Beans W/Ginger and Garlic created by RiRi08

from todays NY Times, perfect for thanksgiving.

Ready In:
25mins
Serves:
Units:

ingredients

  • 1 pinch salt
  • 2 12 lbs string beans, trimmed (French-style slim haricots verts work especially well)
  • 4 tablespoons vegetable oil
  • 14 cup minced fresh ginger (about 6 inches ginger root, peeled)
  • 4 medium garlic cloves, minced

directions

  • Bring a large pot of salted water to a boil.
  • Fill a large bowl with ice water.
  • Working in two batches, boil beans until just tender but still crisp and bright green.
  • Start testing after 4 minutes or so, being careful not to overcook.
  • When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.).
  • When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.
  • Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
  • Sprinkle with salt, and remove to a serving dish.
  • Repeat with remaining oil, beans, ginger and garlic. Serve.
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RECIPE MADE WITH LOVE BY

@chia2160
Contributor
@chia2160
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"from todays NY Times, perfect for thanksgiving."

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  1. RiRi08
    String/Green Beans W/Ginger and Garlic Created by RiRi08
  2. mosma
    Yum! I've always loved eating these but never tried making them myself. I think I will make this every week now. Thanks!
  3. CranberrySparkle
    Delicious. I made it exactly as described. The beans were cooked yet crunchy and the garlic and ginger blended well together. Will make again soon.
  4. MeganMuffins
    We loved these green beans with our Recipe #48824. They were so good! We only cooked until al dente because we like them with a little crunch. Will have often, as we found we really love them this way!
  5. Tofu Love
    I am a vegetarian and found that this and brown rice made a filling and delicious meal. My first experience with blanching and it was very easy. I used grapeseed instead of vegetable oil. Next time I will use less oil (just enough to lightly coat the pan)and maybe add a few teaspoons of soy sauce to give it a more Asian flavor. This is the first time I've ever really enjoyed green beans. I halved the recipe and had enough for lunch and dinner the next day.
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