I think summer has to be the greatest season for any vegetarian, at least on the East Coast. Around here, we don't have access to fresh fruits and vegetables year-round. But living in the middle of Amish and farming country, summer is the time you can't make a move without running into a fresh vegetable stand.
I saw these green beans and knew I had to take some home. Although I plan on using them in their fresh and raw state, I also just wanted something quick to whip up for a side dish.
These remind me of the ubiquitious green beans that can be found on almost every single Chinese buffet I've ever seen. From start to finish, they take about 10-15 minutes to make, so you can have these delicious beans on the table in no time at all. The fresh ginger and garlic make these especially savory.
Asian Green Beans
1 lb fresh green beans, trimmed
4 cloves garlic, minced
6 thin slices of fresh ginger
1 scallion, minced
3 tbsp sesame oil
1 tbsp sugar
2 tbsp soy sauce
1/4 c water
Bring a pot of water to a boil. Add beans and boil for 3 minutes. Remove from pot and immediately plunge into a bowl of cold water. Allow to sit for a minute or two, then drain and set aside. In a wok over medium high heat, heat sesame oil. Add garlic, ginger, and scallions, and saute for 2 minutes. Add sugar and soy sauce, and bring to a boil, stirring well. Add beans and water, and cook for 3 minutes, or until beans are at desired tenderness. Garnish with toasted sesame seeds.
Love the fresh green beans! Yummy! Isn't it great to enjoy fresh summer produce!
Beautiful colour on the green beans!
Great pic! Our local deli makes a similar dish with plump snap peas - very yummy.
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I love green beans and now have another way to fix them that sounds both delicious and easy to prepare! I enjoy all of your recipes and your photos too.
Just wanted to let you know that I'm including this recipe as one of my South Beach Recipes of the Week on my blog. I spotlight South Beach Diet friendly recipes I find on other food blogs, using your photo (with a photo credit for you, of course) and giving a link to the recipe. Please let me know if you have any thoughts about how I've done this.
This dish is quite good. We have adapted it to use snow peas simply because we like them and they seem more Asian than green beans. In any case this recipe is definitely a keeper. Thanks
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