Green Beans in Ginger Sauce 2.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Best Cookbooks 2019 Dec 9, 2019

Cookbook author Fuchsia Dunlop tells readers to use only “fresh, tender and fragrant” ginger when making the delicate sauce for the green beans. For the sake of texture and appearance, the ginger should be finely and evenly chopped. The dressing works well for other green vegetables, including spinach, and for cold chicken. Use frozen green beans if fresh or yard-long beans are unavailable.

Where to Buy: Long beans are available at Asian markets, such as H-Mart.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • 1 1/2 cups green beans or yard-long beans
  • 1 1/2 tablespoons very finely chopped ginger
  • 1 tablespoon Chinkiang vinegar
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons cold chicken stock or water
  • 1 1/2 teaspoons sesame oil

Directions

Trim the beans. (If using yard-long beans, cut them into shorter lengths.)

Bring a large pot of water to a boil. Add the beans and cook until just tender, 2 to 3 minutes. Drain and cool under cold running water, then shake dry. Arrange the beans neatly on a serving dish.

In a small bowl, whisk together the ginger, vinegar, salt, and stock or water until combined. Whisk in the sesame oil. (The vinegar should lend the sauce a light “tea color” and gentle sourness.) Pour the sauce over the beans or, for a more refined presentation, strain the sauce over the beans and then arrange the ginger across the top. Serve right away.

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Recipe Source

Adapted from "The Food of Sichuan," by Fuchsia Dunlop (W. W. Norton & Company, 2019).

Tested by Tom Sietsema.

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