Somehow we went from Halloween to Christmas. Am I the only one that noticed the day after Halloween every store was decked out in tinsel from top to bottom and all of the television commercials included some amount of snow? It’s bad enough that I lose entire months all on my own, but now it seems like the Universe is totally conspiring against us and before you know it, the year will only contain 11 months with November completely disappearing. UGH! It seems that Thanksgiving is at least safe for now. So I thought you might like another one of my easy Thanksgiving recipes (or anytime easy recipe) for ginger garlic green beans.
Yep, I’m totally freaking out that Thanksgiving is only a few days away and the C word (not THAT C word) is quickly approaching too. It’s times like these that I envy bears. No, not so that I could eat whatever I want and not worry about it (I already do the first part of that and worrying about what I just ate is how I fill all those free hours in my day), so I could hibernate for a couple of months. How awesome is that? When you awaken from your months long slumber you’re feeling refreshed, a few pounds lighter, you miss all the crappy weather and the best part? You miss all the family bullshit that accompanies the holidays. That’s a major win in my book.
Unless I fall victim to some unfortunate event, my Thanksgiving is going to be spent with parents for the first time in years. Oh, and we’re co-mingling with my friends’ family for what I am sure will turn into some wine fueled debauched event. But until that second bottle of vino kicks in, I’m working on my easy Thanksgiving recipes so that we’ve got some good looking and delicious food to absorb all that alcohol.
These garlic green beans are one of the many quick and easy side dishes that will be showing up at our dinner. Rather than keeping these a one note wonder, I’ve included some slices of baby ginger to the basic garlic green beans recipe. Baby ginger is the younger version of that thick skinned ginger you usually find at the grocery store. Baby ginger has a really thin skin, has a slightly lighter flavor and is a bit juicier than older ginger. Lately, I’ve been able to get it at one of my farmer’s markets, but I can also find it (sometimes) at my favorite Asian grocery store.
As far as quick and easy side dishes go, it doesn’t get much easier than these garlic green beans. Well, unless you give this recipe to someone else to make and have them bring it to dinner (that would be really quick and easy for you). The beans get a quick blanching, a cool down, and a stir in a hot pan with some sesame oil, ginger and garlic. Top the beans with crunchy sea salt and you’ve got a bright and fresh Thanksgiving side dish that won’t leave any leftovers. These will get devoured, I promise. Plus, it’s a nice green bean option for your guests that are trying to eat healthier and don’t want to indulge in the traditional green bean casserole.
Make sure you’ve got toner in your printer, because there’s more great easy Thanksgiving recipes coming this month.
Keep the wine to whine ratio in mind when stocking up.
Recipe: Ginger Garlic Green Beans
- 1 Pound Green Beans (ends trimmed)
- 2 Cloves Garlic (grated)
- 1 1 1/2″ Knob Baby Ginger* (peeled and sliced into thin strips)
- 1 Teaspoon Olive Oil
- 1 Teaspoon Sesame Oil
- Sea Salt
- Drop beans into a rapidly boiling pot of water.
- Leave in the hot water for 2 minutes then remove the beans and plunge them into a bowl of ice water to stop the cooking. This is what makes them bright green and keeps them crunchy.
- Add the grated garlic and olive oil to a non-stick pan and heat over medium high heat.
- Once the garlic begins to turn brown, add the sliced ginger to the pan and cook for 2 minutes.
- Add the beans to the hot pan and drizzle with the sesame oil.
- Cook and toss beans just until they are heated through. Reduce the heat if you see that the garlic is getting too brown.
- Remove beans to a serving plate and top with the garlic, ginger and oil from the pan.
- Sprinkle sea salt on top of the beans.
This recipe can be easily doubled, tripled, etc. for larger groups.
* If you can’t find baby ginger, you could also use regular ginger in the same way and measurement.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Diet type: Vegan
Number of servings (yield): 2
Culinary tradition: USA (General)
Recipe by Pamela Braun.[/print_this]
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