Blistering Green Beans

Posted on September 22, 2011

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For those of you who are Captain Haddock fans out there…this recipe was truly handfuls (not billions) of blue (green) blistering barnacles (cough) greenbeans. Well, something like that.

Adapted from another adaption of Christie’s Corner

1/4 cup soy sauce

2 Tablespoons fresh ginger, grated

3 cloves garlic, minced

2 Tablespoons peanut oil (or another oil that can handle high heat)

1 pound green beans, trimmed

1 Tablespoon sesame seeds

Mix the soy sauce, ginger and garlic together in a small bowl. Set aside.

Add the oil to a medium pan and turn to high heat.  Let the oil heat for a minute, then add the green beans and toss to coat them in the oil.  After a minute or so, you should see small brown blister spots.  (If you don’t, turn up your heat a bit). Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes. I put a lid on them to get them tender but with a slight crunch.

Add the soy sauce mixture to the browned beans and toss to coat.

Let the beans saute in the mixture for about 2 minutes before transferring to a serving platter and garnishing with the sesame seeds.

My oops for this dish was, because I didn’t quite know the amount of fresh green beans I was dealing with—should I get a scale!?–I went crazy with the amounts of CSA garlic and fresh ginger. My dinner guests were patient with me, but the reigning comment was “very forte”…but cooking longer together would have mellowed them out, and you can always push the piles of superfood (ginger & garlic, more on that later) to the side. These were quite yummy.

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Posted in: Sizzling Sides