Gingered Green Beans Recipes

HONEY GINGER GREEN BEANS

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.

GINGER BUTTER SAUTEED GREEN BEANS

Steps:

• Bring a medium pot of salted water to a boil. Plunge the beans into the water and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a bowl filled with ice and cold water to stop cooking. Drain well.
• Peel the ginger and cut in half crosswise. Thinly slice lengthwise and cut into very thin matchsticks.
• Melt the butter in a wide heavy skillet over moderately high heat until bubbling. Add the ginger and cook until it begins to brown, about 2 minutes. Toss in the beans and cook, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.

GREEN BEANS WITH GINGER AND GARLIC

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.

GINGER GREEN BEANS

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.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

GINGER, CARROT AND SESAME GREEN BEANS

Steps:

• Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.

GARLIC GINGER GREEN BEANS

Steps:

• In a large pot, boil the green beans for 3-4 minutes, until tender-crisp. Then immediately place the green beans into a large bowl with ice and cold water (ice bath). Set aside.
• Heat a large skillet at medium-high heat and add the oil, garlic, and ginger to the skillet. Sauté for 1-2 minutes until the garlic just begins to brown.
• Remove the green beans from the ice bath using a slotted spoon and place them into the skillet. Top with soy sauce, almonds, salt and pepper, and then toss to combine all the ingredients.
• After the green beans are heated through, remove from heat. Taste for additional salt and pepper. Best served immediately.

SUNNY'S BLACKBERRY GINGER GREEN BEANS

Steps:

• In a large dry pan on medium heat, add the almonds and constantly toss until they become shiny and slightly golden. Remove to a plate to cool.
• In the same large pan on medium-high heat, add the olive oil. When the oil begins to swirl, add the green beans, a pinch of salt and a few grinds of pepper. Toss to coat while cooking until bright green, about 5 minutes.
• Add the preserves, soy sauce, ginger and garlic to the pan. Toss to coat and cook until the sauce has soaked into the green beans. Serve with a sprinkle of the toasted almonds.

GINGER-ROASTED GREEN BEANS

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.

SESAME & GINGER GREEN BEANS

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.

GINGERED GREEN BEANS

Steps:

• In a thick bottom frying pan, grill the sasame seeds at medium heat, shaking it from time to time, for 3 minutes or until they're golden. Set aside.
• In a non-stick frying pan with cover, heat the oil at medium heat. Add garlic, ginger, salt and pepper and cook for about 30 seconds or until garlic and ginger begins exit their aroma. Add green beans and cook, stirring, for 2 minutes. Add vegetable stock, cover and cook 6 minutes. Remove the cover and keep on cooking for about 2 minutes or until the liquid is evaporated and green beans are tender but still crisp. Sprinkle with sesame seeds.

GINGER GARLIC GREEN BEANS

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.

GINGERED GREEN BEANS

Steps:

• Pour 2 cups water into heavy-bottomed pot, Bring to boil over high heat; boil until crisp tender, approximatly 6 minutes; Drain beans and cool slightly.
• Pour oil into heavy skillet and heat over medium-high heat, add ginger, garlic, salt and chili peppers, saute 1 minute, add beans and saute 2 minutes, stirring.
• Remove chili peppers, taste and adjust salt and pepper, serve.