String/Green Beans W/Ginger and Garlic
from todays NY Times, perfect for thanksgiving.
- Ready In:
- 1 pinch salt
- 2 1⁄2 lbs string beans, trimmed (French-style slim haricots verts work especially well)
- 4 tablespoons vegetable oil
- 1⁄4 cup minced fresh ginger (about 6 inches ginger root, peeled)
- 4 medium garlic cloves, minced
- 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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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.