GINGER GREEN BEANS
The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CRISP PICKLED GREEN BEANS
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Provided by Jani Whitsett
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 48
Number Of Ingredients 7
Steps:
- Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g
SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE
Provided by Tyler Florence
Categories side-dish
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.
GREEN BEANS AND CARROTS WITH GINGER AND CHILES
Steps:
- Trim the beans and cut into 1-inch pieces. Peel the carrots and cut into 2-inch lengths, then cut each piece lengthwise into quarters and halve these.
- Finely chop the green chilies. Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and cut them into minute dice. If using fresh galangal, peel and dice it in the same way. Peel and finely chop the garlic and shallots.
- Set a wok over a high heat and swirl in the oil. When the oil is hot, put in the chilies, ginger, galangal, garlic, shallots, and curry (or bay) leaves. Stir and fry briefly until the spices start to brown.
- Add the green beans, carrots, and salt. Stir and fry for 1 minute. Pour in 3/4 cup water and cover with a lid. Turn the heat to medium and cook for about 5 minutes or until the vegetables are just tender.
GINGER AND CHILE PICKLED GREEN BEANS
Sunset Magazine says " These zingy pickles take only about an hour to prepare, but provide many months' worth of snacking. Serve them alongside burgers, add to Bloody Marys, or just eat them straight from the jar."
Provided by DailyInspiration
Categories Beans
Time 1h10m
Yield 6 jars
Number Of Ingredients 7
Steps:
- Gather canning equipment and heat water in a canner as directed by your canner instructions.
- Heat vinegar, 3 1/2 cups water, the salt and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.
- Pour hot liquid over beans, leaving a 1/2-inch headspace at the top. Put lids on top and screw on rings firmly - but don't force.
- Process jars 10 minutes. Check that jars are sealed and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.
Nutrition Facts : Calories 128.3, Fat 0.6, SaturatedFat 0.1, Sodium 9449.8, Carbohydrate 21.8, Fiber 6.4, Sugar 11.9, Protein 4.4
GINGER AND CHILI PICKLED GREEN BEANS
Yield 6 pints
Number Of Ingredients 7
Steps:
- 1. Gather canning equipment and heat water in a canner as directed at sunset.com/canningsteps 2. Heat vinegar, 3 1/2 cups water, the salt, and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans. 3. Pour hot liquid over beans, leaving a 1/2-in. headspace at the top. Put lids on top and screw on rings firmly--but don't force. 4. Process jars 10 minutes. Check that jars are sealed (see sunset.com/canningsteps) and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.
GREEN BEANS WITH GINGER BUTTER
Make and share this Green Beans With Ginger Butter recipe from Food.com.
Provided by dicentra
Categories Vegetable
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.
Nutrition Facts : Calories 146.7, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 305.5, Carbohydrate 15.8, Fiber 6.1, Sugar 7.4, Protein 4.2
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