Green Beans With Ginger and Garlic
Updated Nov. 14, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 2½pounds green beans (slim haricots verts work especially well), trimmed
- 4tablespoons vegetable oil
- ¼cup minced fresh ginger (from 6 inches peeled ginger root)
- 4medium garlic cloves, minced
Nutritional analysis per serving (10 servings)
88 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
Private Notes
Comments
I never boil beans! They should actually be steamed. Bring the beans to a boil, then immediately turn off the heat and cover the pot. Let them sit for a few minutes, taste one to test, then drain.
If you do this, they will be perfect when reheated the next day.
I add 1 T of soy sauce and 1 T of White wine vinegar ( or sherry vinegar) for a minute, before the ginger and garlic. Delicious.
We keep bags of fresh ginger in the freezer. When we want to use it in a finely-shredded way, we use a microplane. No need to thaw or peel -- just grate from frozen.
I needed something more substantial so sauted up some onion and a few mushrooms with the garlic and ginger, added some cooked chickpeas and fresh lemon juice at the end to brighten. Lightly steamed the beans, so still crisp but tender. Very yummy. Sadly, no leftovers.
Agree with the never boiling veggies. You lose SO much of the nutritional value. These were absolutely delicious, my entire family loved them. So much flavor.
I expected to love this since I like all of the ingredients but we did not care for it. The ginger overpowered the green beans. I will not make this again.