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Sunday, November 27, 2011

Thanksgiving Side dish #3

1 lb (.45 kg) green beans, picked, blanched & shocked
1 TBSP (15 ml) vegetable oil
1 TBSP (15 ml) toasted sesame oil
1 clove garlic, minced
1 tsp (5 ml) fresh ginger, minced
3 TBSP (45 ml) tamari soy sauce
1 TBSP (15 ml) brown sugar

Blanch the beans in heavily salted boiling water for 1 1/2 minutes or until they just yield to pressure. Shock them in an ice bath and then dry thoroughly. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and place the dry green beans in the pan, stirring frequently. When you see the skin on the outside just start to blister, add the garlic and ginger and stir until just fragrant. Add the tamari soy sauce and suage and stir to coat the beans. When the mixture is syrupy, it is done!! This takes about 3-5 minutes. This was the first year I made these and they are fantastic and so easy!! I am so disappointed that I forgot to take a picture of this wonderful dish!

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