Gingered Green Beans

This is an example of Japanese Buddhist temple food. It is a very simple dish that can easily be made in large quantities.

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.