Gingered Green Beans Food

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.

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE

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.

GINGER GARLIC GREEN BEANS

Steps:

• Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.
• While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl.
• Add beans and toss. Serve sprinkled with sesame seeds.

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.

GREEN BEANS WITH GINGER BUTTER

Steps:

• Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
• Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
• Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

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.

'CHINESE BUFFET' GREEN BEANS

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

GINGERED GREEN BEANS

Steps:

• In a large saucepan, bring broth to a boil. Add the beans. Cover and cook for 3 minutes; drain., In a large skillet, saute the onion, garlic and gingerroot in butter until tender. Add pepper and beans; heat through.

GINGERED GREEN BEANS

Steps:

• In a thick bottom frying pan, grill the sasame seeds at medium heat, shaking it from time to time, for 3 minutes or until they're golden. Set aside.
• In a non-stick frying pan with cover, heat the oil at medium heat. Add garlic, ginger, salt and pepper and cook for about 30 seconds or until garlic and ginger begins exit their aroma. Add green beans and cook, stirring, for 2 minutes. Add vegetable stock, cover and cook 6 minutes. Remove the cover and keep on cooking for about 2 minutes or until the liquid is evaporated and green beans are tender but still crisp. Sprinkle with sesame seeds.

FRESH GREEN BEANS WITH GINGERED WALNUTS

Steps:

• Preheat oven to 250 degrees.
• On a baking sheet spread the canola oil and heat up in the oven. Once the pan is hot, remove from oven and add the soy sauce, fresh ginger, garlic and walnut halves. Stir to coat.
• Bake, stirring occasionally, for about 25 minutes, or until walnuts are browned and crisp.
• Remove the pan from the oven and set the nuts on a paper towel to drain and cool.
• In a medium saucepan, steam the green beans for approximately 5 minutes, or until crisp-tender. Drain and toss the beans with the toasted walnuts, lime juice and olive oil in a serving bowl.
• Garnish with cilantro leaves if desired.

GINGERED GREEN BEANS

Steps:

• Pour 2 cups water into heavy-bottomed pot, Bring to boil over high heat; boil until crisp tender, approximatly 6 minutes; Drain beans and cool slightly.
• Pour oil into heavy skillet and heat over medium-high heat, add ginger, garlic, salt and chili peppers, saute 1 minute, add beans and saute 2 minutes, stirring.
• Remove chili peppers, taste and adjust salt and pepper, serve.

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.

SESAME & GINGER GREEN BEANS

Steps:

• Cook the beans in a pan of boiling water for 3 mins until tender. Drain. Heat the sesame oil, then cook ginger and garlic for 1 min until fragrant. Stir in the beans, season and sprinkle with sesame seeds. Cook for 30 secs until hot through.

GINGER BEEF AND GREEN BEANS

Steps:

• Clean and trim green beans.
• Heat 1 teaspoons olive oil in a large sauté pan over medium heat. Add green beans and season with 1/8 teaspoons salt and 1/8 tsp pepper. Cook 4 minutes until green beans begin to soften and brown, stirring occasionally. Remove green beans from pan and set aside.
• Cut tri-tip into 1/4 inch strips. Cut against the grain for a more tender cut. Toss beef with garlic, ginger and remaining salt and pepper.
• Add 1 teaspoons olive oil to pan, and heat over high heat. Add beef to hot pan and allow to cook for 1 minute. Stir and cook an additional 30 seconds.
• Continue stirring, add green beans, soy sauce and rice wine vinegar. Toss and cook for an additional minute until heated through.
• Heat rice according to package instructions. Serve beef over rice and garnish with sesame seeds (optional).

ROASTED GINGER GREEN BEANS

Steps:

• In a large bowl, combine the first five ingredients. Add beans; toss to coat. , Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 16-20 minutes or until beans are crisp-tender, stirring occasionally. Sprinkle with ginger.