Thursday, February 13, 2014
Easy Garlic Ginger Haricot Vert (French Green Beans)
Well, that’s just fancy talk for French style green beans… They are a little skinnier and daintier and well, that’s what Costco was selling so I bought em’! :-p
Hubs and I were out running errands last Friday night with little Miss Pea Pie (that’s what we’ve been calling her) and we realized it was the 1st Friday of the month! We LOOVVVEE the 1st Friday of the month. Why? Well, that’s when the Food Trucks gather in our tiny town! Holla!
We ran and got our groceries and then came back to the gathering and strapped little Pea in her baby Ergo and beelined it to the taco truck. I got a short rib taco and a fried avocado taco (AMAZEBALLS) and I definitely dribbled a couple of times on Peyton’s head (hashtag #parentingfail).
Anyhow, what does this have to do with these green beans? NOTHING. I’m kidding… it kind of relates (okay, it’s a stretch but who doesn’t want to hear about me dribbling tacos on my 7 week old child).
The food trucks is where I first discovered these amazing Ginger Garlic Brussels Sprouts and this last trip got me thinking. Wouldn’t it be equally delicious to do the same method on some French Green Beans (you can go ahead and call them “haricot vert” if you want to be all fancy)?
So I went ahead with my little experiment and guess what? I was totally right.
These are fantastic. Even hubs loved them! And hubs, I’ve learned, is not a big fan of healthy veggies (unless you consider mashed potatoes a healthy vegetable option… but I digress…).
Try these beans for a new twist on a boring old veggie! And while you are at it you should probably make this Teriyaki Chicken with Ginger Scallion Sauce since they go together like Chocolate and Peanut Butter!
Ginger Garlic Haricot Vert (Green Beans)
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 6-8 minutes
Total Time: 20 minutes
A delciiously quick green bean side dish with an Asian twist.
3 tablespoons canola oil
1 pound haricot vert (French cut green beans), rinsed and trimmed
4 cloves garlic, grated
2 tablespoons grated fresh ginger (about 1' x 2" piece)
2 teaspoons low sodium soy sauce
1 1/2 teaspoons brown sugar
1/2 teaspoon crushed red pepper flakes
Heat the oil over medium high heat in a large non-stick skillet (or wok). When the oil is hot, add the green beans, garlic, and ginger. Saute until tender crisp (about 5-6 minutes) stirring frequently. Add the soy sauce, brown sugar, and crushed red pepper flakes and saute for an additional 1-2 minutes. Taste and season with salt and additional red pepper flakes if needed. Serve hot.