Tuesday, November 19, 2013

Sautéed Garlic-Ginger Green Beans

Garlic-Ginger Green Beans

For another variation on a green bean side dish, this Asian-style dish adds a dose of bright flavors. Although it seems trendy to leave fresh green beans whole, I like to cut them into 1 1/2-inch pieces so they're easier to eat.

Sautéed Garlic-Ginger Green Beans

1 lb. fresh green beans, trimmed and cut into 1 1/2-inch pieces
2 tbsp. olive oil
1 tbsp. minced fresh ginger
2 garlic cloves, minced
Pinch of chili pepper flakes
2 tsp. lemon zest
1 tbsp. fresh lemon juice
1 tbsp. soy sauce
Sesame seeds (optional garnish)

1. Heat a large saucepan half filled with water over medium-high heat until boiling. Add beans and cook for 2 minutes. Drain and set aside.

2. In a medium frying pan, heat olive oil over medium heat. Add ginger and garlic and saute until softened but not browned, about 2 minutes. Sprinkle with chili pepper flakes. Increase heat to medium-high. Add drained beans to pan and sauté, stirring frequently, until lightly browned. Add lemon zest, lemon juice and soy sauce and stir to coat beans. Remove from pan and serve topped with sesame seeds.


  1. It occurs to me your readers could create a global take on Thanksgiving, the all-American holiday meal: Asian-style green beans, Italian bread stuffing, Swiss Chard gratin (that is Swiss, right?), apple pie with vodka crust....

    1. Since America is a melting pot and a lot of other cultures influence our cuisine, I see drawing on that for Thanksgiving as an essential way to honor our diversity.