Milk Street Says: We cooked the beans in a very hot pan, without moving, to develop browning and flavor, then added water to steam them until tender. Drying the beans thoroughly minimized splatter, and halving them on a steep bias allowed them to absorb more flavor. A final dose of vinegar, added off heat, prevented the beans from losing their bright green color.
{(rater>id=100|name=Sweet-and-spicy Ginger Green Beans|type=rate|headline=off)}
Preheat: ° | Yield: 4 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:10 |