Ginger And Chile Pickled Green Beans Recipes

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.

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.

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.

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

GREEN BEANS AND CARROTS WITH GINGER AND CHILES

Steps:

• Trim the beans and cut into 1-inch pieces. Peel the carrots and cut into 2-inch lengths, then cut each piece lengthwise into quarters and halve these.
• Finely chop the green chilies. Peel the ginger and cut into paper-thin slices. Stack a few slices together at a time and cut them into minute dice. If using fresh galangal, peel and dice it in the same way. Peel and finely chop the garlic and shallots.
• Set a wok over a high heat and swirl in the oil. When the oil is hot, put in the chilies, ginger, galangal, garlic, shallots, and curry (or bay) leaves. Stir and fry briefly until the spices start to brown.
• Add the green beans, carrots, and salt. Stir and fry for 1 minute. Pour in 3/4 cup water and cover with a lid. Turn the heat to medium and cook for about 5 minutes or until the vegetables are just tender.

GINGER GARLIC GLAZED GREEN BEANS

Steps:

• Heat a large saute pan over medium heat. Add the oil, ginger, and minced garlic and saute for 30 seconds. Raise the heat to medium-high, add the beans and sliced garlic, and stir-fry for 2 minutes.
• Add 1/4 cup water to the pan. Cook for another 4 minutes, partially covered. With 1 minute left, add the soy sauce and sesame oil and swirl around the pan to form a glazy sauce.

GINGER AND CHILE PICKLED GREEN BEANS

Steps:

• Gather canning equipment and heat water in a canner as directed by your canner instructions.
• Heat vinegar, 3 1/2 cups water, the salt and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.
• Pour hot liquid over beans, leaving a 1/2-inch headspace at the top. Put lids on top and screw on rings firmly - but don't force.
• Process jars 10 minutes. Check that jars are sealed and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.

GINGER AND CHILI PICKLED GREEN BEANS

Steps:

• 1. Gather canning equipment and heat water in a canner as directed at sunset.com/canningsteps 2. Heat vinegar, 3 1/2 cups water, the salt, and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans. 3. Pour hot liquid over beans, leaving a 1/2-in. headspace at the top. Put lids on top and screw on rings firmly--but don't force. 4. Process jars 10 minutes. Check that jars are sealed (see sunset.com/canningsteps) and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.

GREENS WITH GINGER & CHILE

Steps:

• Sort the greens, removing any tough stems, and wash and drain the leaves. Cut the ginger slices into a fine julienne, or chop them, or simply leave them as round slices. Cover the bottom of a wok or generous skillet with a layer of oil, and heat over medium-high heat. Add some salt to the oil, then add the ginger and the chile pod. Any number of kinds of chile will do; it is for flavor, not heat. If it is a fresh chile, make a slit in it to prevent it from bursting in the heat. When the ginger begins to sizzle, stir it around and add the greens. Use tongs to toss the greens to distribute the oil and flavorings and to keep the greens moving and cooking evenly. Very tender greens will wilt and cook in 1 to 2 minutes. For sturdier greens, reduce the heat and cover the pan for a few minutes to let them steam and wilt. The greens are delicious served warm or at room temperature.

ASIAN PICKLED GREEN BEANS AND CARROT STICKS

Steps:

• Trim beans to fit jar and slice carrots to match the beans.
• Cook carrots and beans in hot water for 3 minutes then drain.
• Pack them into hot sterilized jars.
• In a pot heat remaining ingredients and simmer 5 minutes.
• Pour over carrots and beans being sure to distribute the goodness in the vinegar mixture among the jars equally.
• Wipe rims adjust rings and process for 15 minute in hot water covering jars by 1-2 inches.
• Check sealing after 12 hours. remove rings and wipe jars,Label and store a week before enjoying.