Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.