String Beans With Ginger and Garlic - 8g Carbs, 3g Fiber, 3g Sugar
From: New York Times - Julia Moskin
Here is a recipe for fresh string beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Time: 20 min
Servings: 10
Salt
2 1/2 lb string beans (French-style slim haricots verts work especially well), trimmed
4 Tbsp vegetable oil
1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)
4 medium-size garlic cloves, minced
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.
Servings: 10
Nutrition per Serving: 88 Calories, 5g Fat, 0g Saturated Fat, 0g Trans Fat, 4g Monounsaturated Fat, 1g Polyunsaturated Fat, 239mg Sodium, 8g Total Carbs, 3g Dietary Fiber, 3g Sugars, 2g Protein
Posted by: chefgloria1030@yahoo.com
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