Wednesday, July 19, 2017
Gingered Green Beans
The recipe as given will serve 4.
1/4 pound of green beans, the ends snapped off
2 teaspoons of finely grated fresh ginger
2 teaspoons of soy sauce
Put ample salted water in a medium-sized saucepan and bring to the boil over high heat.
Reduce the heat to medium-high and add the beans. Boil, uncovered, for about 4 minutes (the time depends on the size of the beans), until just barely tender-crisp and still bright green.
Immediately, plunge the beans into iced-water to stop the cooking and to cool.
Cut the cooled beans into 2-inch lengths.
Use about 20 pieces of bean per portion.
Arrange each portion into a pyramid on a small dish.
Place 1/2 of a teaspoon of finely grated fresh ginger on each mound of beans and pour on 1/2 of a teaspoon of the soy sauce.
Serve at room temperature or chilled.
Posted by A Buddhist Practitioner at 6:47:00 PM
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