Best 20 Ginger Green Beans Recipes

GREEN BEANS WITH GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

HONEY GINGER GREEN BEANS

Steps:

• Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
• Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

SAUTEED GREEN BEANS WITH SOY, SHALLOTS, GINGER, GARLIC AND CHILE

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

GINGER GREEN BEANS

Steps:

• In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.

QUICK-ROASTED GREEN BEANS AND SHALLOTS WITH GARLIC AND GINGER JUICE

Steps:

• Preheat oven to 450 degrees with a rack set in center of oven. Line a heavy-bottomed rimmed baking sheet with parchment paper; set aside.
• Finely grate ginger, if using fresh, on a microplane grater. You should have about 2 tablespoons grated ginger. Squeeze ginger over a small fine mesh sieve set over a bowl or in a piece of cheesecloth into a bowl, extracting as much liquid as possible. You should have about 1 tablespoon ginger juice. Discard grated ginger.
• Place beans and shallots on prepared baking sheet; drizzle with oil and season with salt and pepper; toss to combine. Transfer to oven and cook, until beans are tender and browned in spots and beginning to shrivel and shallots are browned in spots, 15 to 20 minutes, tossing once or twice during cooking.
• Immediately transfer beans and shallots to a serving bowl and add garlic and ginger juice; toss to combine. Add cilantro or mint and season with salt; toss to combine. Serve warm or at room temperature.

ROASTED GINGER GREEN BEANS

Steps:

• In a large bowl, combine the first five ingredients. Add beans; toss to coat. , Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 16-20 minutes or until beans are crisp-tender, stirring occasionally. Sprinkle with ginger.

GINGER, CARROT AND SESAME GREEN BEANS

Steps:

• Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.

GREEN BEANS WITH PEANUT-GINGER DRESSING

Steps:

• In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4 to 6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.
• In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover; refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.

STRING/GREEN BEANS W/GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water.
• Working in two batches, boil beans until just tender but still crisp and bright green.
• Start testing after 4 minutes or so, being careful not to overcook.
• When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.).
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.
• Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
• Sprinkle with salt, and remove to a serving dish.
• Repeat with remaining oil, beans, ginger and garlic. Serve.

LEMON-GINGER CHICKEN AND GREEN BEANS

Steps:

• Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and 1/3 cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro.
• Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into 1/2-inch pieces and tomatoes into 1/2-inch wedges. Toss both with 1/4 cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining 1/4 cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.

GINGER-GARLIC GREEN BEANS

Steps:

• Wash the beans, trim the ends, and cut into 2" pieces.
• Arrange beans over vegetable steamer and place over boiling water. Cover and steam 5 minutes, until the green beans are tender crisp. Drain beans and set aside.
• Heat vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes ,or until tender. Add chicken stock, stir. Add beans, cook 4 minutes stirring occasionally.

GINGER SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 325°. Mix first 7 ingredients., Place each salmon fillet on an 18x12-in. piece of heavy-duty foil; fold up edges of foil to create a rim around the fish. Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly. , Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Open foil carefully to allow steam to escape., Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in remaining ingredients; cook, uncovered, until beans are crisp-tender, stirring occasionally. Serve with salmon.

GREEN BEANS WITH GINGER BUTTER

Steps:

• Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
• Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
• Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

INDONESIAN GREEN BEANS WITH GINGER & CHILI

Steps:

• Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles.

GREEN BEANS & CARROTS W/ TOMATO, GARLIC & GINGER

Steps:

• 1. Saute onions on medium heat until onions become translucent. Add the oil and continue cooking for several more minutes.
• 2. Stir in the tomato paste and simmer several minutes coating the onions.
• 3. Add the green beans and carrots, stir well and cover. Continue cooking on medium heat for 10-15 minutes; then add the tomatoes, ginger, garlic, and salt.
• 4. Simmer until all of the vegetables are tender.

GINGER BEEF AND GREEN BEANS

Steps:

• Clean and trim green beans.
• Heat 1 teaspoons olive oil in a large sauté pan over medium heat. Add green beans and season with 1/8 teaspoons salt and 1/8 tsp pepper. Cook 4 minutes until green beans begin to soften and brown, stirring occasionally. Remove green beans from pan and set aside.
• Cut tri-tip into 1/4 inch strips. Cut against the grain for a more tender cut. Toss beef with garlic, ginger and remaining salt and pepper.
• Add 1 teaspoons olive oil to pan, and heat over high heat. Add beef to hot pan and allow to cook for 1 minute. Stir and cook an additional 30 seconds.
• Continue stirring, add green beans, soy sauce and rice wine vinegar. Toss and cook for an additional minute until heated through.
• Heat rice according to package instructions. Serve beef over rice and garnish with sesame seeds (optional).

GREEN BEANS WITH PEANUT GINGER DRESSING

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Drain again and refrigerate.
• In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped.
• Add the vinegar, ginger, soy sauce, sugar, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times.
• Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the top just before serving.

GREEN BEANS WITH GINGER BUTTER

Steps:

• Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness).
• Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
• Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
• Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

GREEN BEANS WITH GINGER AND CASHEWS

Steps:

• In large pot boiling salted water , cook beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)
• In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Add cashews and sauté 1 minute. Stir in salt and pepper. (Green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.) Transfer to serving dish and serve immediately.

GREEN BEANS IN BROWN BUTTER AND GINGER FISH SAUCE

Steps:

• Steam or boil green beans for 3-4 minutes. Drain and cool immediately with ice water, then dry with paper towel. In a large skillet, heat 4 tbsp butter over high heat. Cook, stirring constantly, until butter browns and takes on a nutty aroma, 3-4 minutes. Turn heat down to medium and add green beans. Add white wine, ginger, red chili flakes, fish sauce, vinegar, salt and pepper in quick succession. Turn heat up to high and sauté for 2-3 more minutes. Turn off heat. Transfer beans to a large platter and garnish with leaves pulled from one bunch of celery and the crushed peanuts. Serve while warm.