The Essential New York Times Cookbook: Classic Recipes for a New Century
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This is a simple dish, and a nice way to prepare green beans. First they are boiled till just tender, and then rapidly cooled in ice water. Then one sautées the dried off beans with oil, garlic, and ginger. You cook these ingredients just until the garlic is a bit softened and the beans are warmed up.
Amanda Hesser suggests this as a side for thanksgiving. Its true that this was better than many tired green bean recipes I've tasted on thanksgiving. For me there was a bit too much oil, but I had halfed the recipe, and probably had 1 lb, not 1.25 lbs, of beans.
At the end, you salt the beans. This is an important step, don't forget it!
A recommended go-with for Bademiya's Justly Famous Bombay Chile-and-Cilantro Chicken. Very nice and easy.
Ahead of time, you can prepare the green beans and chop the ginger and garlic. The final preparation then takes just minutes.
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