Green Beans
Asian Green Beans
From The World in My Kitchen
1 lb. fresh green beans, washed and trimmed (Haricots verts work wonderfully.)
1 Tbl. olive oil
1-2 cloves garlic, sliced
1/2 inch fresh ginger, minced (optional)
Red pepper flakes, to taste
Soy Sauce, to taste
Water or white wine
Pepper, to taste
Heat the olive oil over medium heat. Add the garlic, ginger and red pepper flakes and cook until softened, but not browned. Add the green beans and stir to coat with the oil. Add some soy sauce (start with just a little bit, maybe a tablespoon, and add more as needed for taste). Cook while stirring periodically, adding a little water or white wine if the soy sauce starts to evaporate. (You want to end up with a little bit of "sauce" at the end.) Cover the pan and stir occasionally until the green beans are cooked, but still have a crunch to them, about 5-10 minutes. Serve hot.
From The World in My Kitchen
1 lb. fresh green beans, washed and trimmed (Haricots verts work wonderfully.)
1 Tbl. olive oil
1-2 cloves garlic, sliced
1/2 inch fresh ginger, minced (optional)
Red pepper flakes, to taste
Soy Sauce, to taste
Water or white wine
Pepper, to taste
Heat the olive oil over medium heat. Add the garlic, ginger and red pepper flakes and cook until softened, but not browned. Add the green beans and stir to coat with the oil. Add some soy sauce (start with just a little bit, maybe a tablespoon, and add more as needed for taste). Cook while stirring periodically, adding a little water or white wine if the soy sauce starts to evaporate. (You want to end up with a little bit of "sauce" at the end.) Cover the pan and stir occasionally until the green beans are cooked, but still have a crunch to them, about 5-10 minutes. Serve hot.
