Time 25m Yield 8 Number Of Ingredients 5 Steps:
Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water. Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.
Time 20m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside. Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander. Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.
Time 20m Yield 10 servings Number Of Ingredients 5 Steps:
Bring a large pot of salted water to a boil, and 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.
Time 30m Yield 8 servings Number Of Ingredients 12 Steps:
In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry. While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl. Add beans and toss. Serve sprinkled with sesame seeds.
Yield Makes 8 to 10 servings Number Of Ingredients 5 Steps:
Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry. Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks. Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes. Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.
Time 20m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large saucepan, bring broth to a boil. Add the beans. Cover and cook for 3 minutes; drain., In a large skillet, saute the onion, garlic and gingerroot in butter until tender. Add pepper and beans; heat through.
Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine first 5 ingredients in a jellyroll pan; add green beans, tossing to coat. Bake at 400°, stirring occasionally, for 20 minutes or until beans are crisp-tender. Toss in ginger. serves 6.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the first five ingredients. Add beans; toss to coat. , Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 16-20 minutes or until beans are crisp-tender, stirring occasionally. Sprinkle with ginger.
Time 15m Number Of Ingredients 5 Steps:
Cook the beans in a pan of boiling water for 3 mins until tender. Drain. Heat the sesame oil, then cook ginger and garlic for 1 min until fragrant. Stir in the beans, season and sprinkle with sesame seeds. Cook for 30 secs until hot through.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry. Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks. Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes. Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.
Number Of Ingredients 6 Steps:
Heat a large saute pan over medium heat. Add the oil, ginger, and minced garlic and saute for 30 seconds. Raise the heat to medium-high, add the beans and sliced garlic, and stir-fry for 2 minutes. Add 1/4 cup water to the pan. Cook for another 4 minutes, partially covered. With 1 minute left, add the soy sauce and sesame oil and swirl around the pan to form a glazy sauce.
More about “ginger green beans recipes”
Time 22m Yield 4 , 4 serving(s) Number Of Ingredients 6 Steps:
Wash the beans, trim the ends, and cut into 2" pieces. Arrange beans over vegetable steamer and place over boiling water. Cover and steam 5 minutes, until the green beans are tender crisp. Drain beans and set aside. Heat vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes ,or until tender. Add chicken stock, stir. Add beans, cook 4 minutes stirring occasionally.
