Beans, asparagus or Chinese long, cut into 3-inch pieces, or whole | 2 pounds |
Olive oil, extra virgin | 6 tablespoons |
Garlic, cloves, thinly sliced | 2 |
Ginger, ground | ½ teaspoon |
Red pepper, crushed flakes | 1 teaspoon |
Salt, sea or kosher | To taste |
- Fill a large bowl with ice water.
- In a large pot of boiling salted water, cook the beans until tender-crisp, about 4 minutes.
- Drain the beans, and transfer them to the ice water to cool; drain and pat dry.
- In a large skillet, heat the oil; add the garlic, and cook over moderately high heat until fragrant, about 30 seconds.
- Stir in ginger and pepper, and then add the beans.
- Season with salt, and stir-fry until the garlic is lightly browned and the beans are tender, about 2 to 3 minutes.
- Transfer to a platter, and serve.
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