| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 1 |
lb |
String beans, ends trimmed |
|
|
cut into halves |
| 1 |
t |
Ground ginger |
| 4 |
|
Cloves garlic, minced very |
|
|
finely up to 5 |
| 1 |
t |
Salt |
| 1 |
T |
Hot sauce, to taste up to |
| 1/2 |
c |
Toasted pine nuts |
INSTRUCTIONS
3
1997
Heat the oil in a large frying pan over medium heat. Add your string
beans and saute until they look very green and their skin looks a bit
blistered, about 5-10 minutes. Dust the ground ginger over the string
beans, stir, and cover the pan to steam them for another 5-10 minutes,
or until tender but firm. Add finely minced garlic, salt, and hot
sauce, stirring and raise the heat to medium-high. Cook briefly, about
2 or 3 minutes, just until hot sauce is absorbed and garlic is
aromatic but no longer seems too pungent. Add toasted pine nuts and
remove from heat. Serve over rice or on their own. Be sure to mince
the garlic super-fine, or else it won't coat and cling to the beans
and it'll take too long to cook the garlic. And if it seems like
you're using too much garlic you're using just enough. Posted to
KitMailbox Digest by muckerheide@mediaone.net on Dec 06,
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