Ginger Garlic Green Beans

Photo by Romulo Yanes

from Gourmet Magazine, September 2009
recommended by Jeanne Milligan

serves 4 to 6

1 pound green beans, trimmed
3 garlic cloves
1 tablespoon soy sauce
1 tablespoon grated peeled ginger
2 teaspoons rice vinegar (not seasoned)
1 tablespoon vegetable oil
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons sesame seeds, toasted

Cook beans in a 6-quart pot of boiling well-salted water 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.

This is a very easy dish to make ahead of time. It could be served at room temperature. Even better if served as a side dish with an entrée that has ginger in it.