August 04, 2011
We've been getting some green beans from our CSA, so last weekend I decided to come up with a green bean recipe. After considering various options, I decided to go for a mix of Asian flavors, something not uncommon for me. I wanted the green beans to be flavorful, and to have a little bit of heat.
The result was quite good. Sweet, savory and somewhat hot, with the sesame oil providing a bit of nut flavor. Fast, easy and tasty... what's not to like?
Our lunch on Saturday was something of an odd mix - these green beans, Jalapeno Cheeseburgers and our Basil, Feta and Tomato Past Salad - but the various flavors and dishes went pretty well together. I generally prefer to pair similar cuisines - Indian curries with naan, for example - but this lunch demonstrates that mixed cuisines can also go well together.
Garlic-Ginger Green Beans
yield = 4 servings
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine
2 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon chili paste
1 tablespoon vegetable oil
1 pound green beans, ends trimmed, snapped in half
1/2 cup water
1 tablespoon Asian (dark) sesame oil
6-8 scallions, thinly sliced
1 tablespoon peeled, grated fresh ginger
Combine soy sauce, rice wine, sugar, garlic and chili paste in a small bowl. Set aside.
Heat one tablespoon vegetable oil in a large skillet set over medium-high heat until shimmering. Add green beans and cook, stirring occasionally, until lightly browned in some spots (about 3 minutes). Add the water, stir and cover the pan. Reduce heat to medium and cook until the beans are more tender than crisp (about 10 minutes).
Uncover and cook until most of the water has evaporated. Clear a spot in the middle of the skillet. Add the sesame oil and heat one minute, then add the scallions and ginger. Cook about 1 minute, stirring constantly, then stir the ginger and scallions into the green bean mixture.
Stir the soy sauce mixture and add it to the pan. Cook, stirring constantly, until the liquid is almost evaporated. Serve hot.