Ginger, Garlic, and Orange Green Beans

Looking for a holiday do-ahead, quick last-minute vegetable that compliments standing rib roast, ham, or turkey? This recipe for an Asian-inspired vegetable dish can be prepped a day in advance and cooked quickly at the last minute. The steaming time of the green beans depends on the age and size of the green beans. Begin testing them at two minutes. The final cooking of beans and sauce should be done at the last minute as the orange juice will turn the bright green beans.

6 servings

INGREDIENTS:

1 pound green beans, trimmed

1 tablespoon avocado oil

1 star anise pod

3 tablespoons ginger root, peeled, minced (about 3 inches of ginger root)

3 large garlic cloves, peeled, minced

1 small orange, juice, and zest separated

1 tablespoon black bean garlic sauce

1 tablespoon tamari or soy sauce

1 teaspoon toasted sesame oil

Salt and black pepper to taste

DIRECTIONS:

1.     Bring a small amount of water to a boil in a steamer pan. Add the steamer basket of green beans to the pan and cover. Start testing for a crisp-cooked texture at three minutes. When done, drain and plunge beans into an ice water bath to stop the cooking. When cooled, drain. It can be made a day in advance at this point and kept refrigerated.

2.     When ready to cook, heat oil and star anise in a wide non-reactive skillet over medium-high heat. When hot, add the ginger and garlic heating until fragrant. Add the orange juice, black bean garlic sauce, soy sauce, and sesame oil. Bring to a boil and add the green beans. Cook until thoroughly heated. Season with salt and black pepper to taste. Discard the star anise. Remove to a serving dish and scatter the orange zest over the top.

Ginger, Garlic, and Orange Green Beans

Ginger, Garlic, and Orange Green Beans
Yield: 6 servings
Author:
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
This recipe for an Asian-inspired vegetable dish can be prepped a day in advance and cooked quickly at the last minute. The steaming time of the green beans depends on the age and size of the green beans. Begin testing them at two minutes. The final cooking of beans and sauce should be done at the last minute as the orange juice will turn the bright green beans.

Ingredients

  • 1 pound green beans, trimmed
  • 1 tablespoon avocado oil
  • 1 star anise pod
  • 3 tablespoons ginger root, peeled, minced (about 3 inches of ginger root)
  • 3 large garlic cloves, peeled, minced
  • 1 small orange, juice, and zest separated
  • 1 tablespoon black bean garlic sauce
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • Salt and black pepper to taste

Instructions

  1. Bring a small amount of water to a boil in a steamer pan. Add the steamer basket of green beans to the pan and cover. Start testing for a crisp-cooked texture at three minutes. When done, drain and plunge beans into an ice water bath to stop the cooking. When cooled, drain. It can be made a day in advance at this point and kept refrigerated.
  2. When ready to cook, heat oil and star anise in a wide non-reactive skillet over medium-high heat. When hot, add the ginger and garlic heating until fragrant. Add the orange juice, black bean garlic sauce, soy sauce, and sesame oil. Bring to a boil and add the green beans. Cook until thoroughly heated. Season with salt and black pepper to taste. Discard the star anise. Remove to a serving dish and scatter the orange zest over the top.

Nutrition Facts

Calories

85.19

Fat (grams)

3.58

Sat. Fat (grams)

0.46

Carbs (grams)

12.49

Fiber (grams)

2.89

Net carbs

9.60

Sugar (grams)

6.50

Protein (grams)

2.39

Sodium (milligrams)

291.74

Cholesterol (grams)

0.01

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

green beans, ginger, garlic
side dish, vegetable
Asian
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