Ginger Beans
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g beans, reen
- 1 onion (s)
- 1 clove garlic
- 3 cm ginger, fresh
- 2 tablespoon soy sauce, light
- 1 tablespoon olive oil
- salt and pepper
- 1 sprig savory
- Chilli pepper (s), red
Print Recipe
Pin Recipe Instructions
- Clean the beans and cook them in lightly salted water with the savory sprig. Make sure that the beans stay crisp. Remove the savory after cooking.
- Clean and finely dice the onion, ginger and garlic. I prefer the ginger diced because it turns soupy quickly when grated. But you can also (if you don`t like that much ginger taste) cut the ginger into coarser pieces and remove it before serving.
- Heat the oil in a wok or pan and fry the onions until translucent. Add the garlic and ginger and fry everything for about 1 minute. Be careful, grated ginger burns quickly. When the ginger and garlic start to smell and look glassy, add 1-2 tablespoons of light soy sauce and immediately stir in the beans. At this point the temperature should be turned down. The beans should only get hot for a short time, not fry. When the beans have taken on the taste, season with salt and pepper and serve hot.
- I like to serve these beans with briefly fried meat or as a main course with rice. You can spice it up with a fresh red chilli pepper if you like that. In this case I put the chilli, cut into fine rings, with the garlic and ginger in the pan.
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