GREEN BEANS WITH GINGER AND GARLIC
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 20m
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER COLLARD GREENS
A southern tradition with a ginger flavor.
Provided by Keith Dallmer
Categories Side Dish Vegetables Greens
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.
Nutrition Facts : Calories 37.1 calories, Carbohydrate 6.9 g, Cholesterol 0.6 mg, Fat 0.5 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1564.5 mg, Sugar 1.2 g
STIR-FRIED GREEN BEANS WITH PORK AND CHILES
In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.
Provided by Melissa Clark
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams
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.
SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE
Provided by Tyler Florence
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
- Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
- Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.
GREENS WITH GINGER & CHILE
Leafy greens of all sorts are good simply wilted, cooked by a combination of steaming and sautéing. Tender greens such as spinach, watercress, and pea shoots cook quickly, in just a few minutes, uncovered. The sturdier greens (chard, kale, broccoli rabe, collards, cabbage, amaranth, beet greens, turnip tops) take longer. These are best cut into ribbons, or shreds, and covered to steam during cooking. It helps to have a large shallow pan that can accommodate a big mound of leaves at the outset, a tight-fitting lid, and a pair of tongs to stir and lift the greens to keep them moving and cooking evenly.
Yield 4 servings
Number Of Ingredients 5
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.
GINGER AND CHILE PICKLED GREEN BEANS
Sunset Magazine says " These zingy pickles take only about an hour to prepare, but provide many months' worth of snacking. Serve them alongside burgers, add to Bloody Marys, or just eat them straight from the jar."
Provided by DailyInspiration
Categories Beans
Time 1h10m
Yield 6 jars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 128.3, Fat 0.6, SaturatedFat 0.1, Sodium 9449.8, Carbohydrate 21.8, Fiber 6.4, Sugar 11.9, Protein 4.4
INDONESIAN GREEN BEANS WITH GINGER & CHILI
Make these hot or mild it's up to you. I have used Jalapenos but then I usually use 3 or 4, with red hot chillies I usually use 2. This is nice served with marinated baked tofu
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.
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- Heat the oil in a wok or wide sauté pan until it shimmers. Add the cumin seeds and cook until they start to darken and become fragrant. Add the garlic, ginger and the chili and cook until the garlic starts to color and soften.
- Add the shredded kale, sprinkle with sea salt, and cook stirring for 1 to 2 minutes. Add 1 tablespoon of water and half of the lime juice to the hot pan. After the initial spurt of steam, turn the heat down to medium-low and cook partially covered for about 5 minutes or until the greens are completely tender.
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