This review is only for the side dish - Ginger-Garlic Green Beans. I ended up doing something else for the main dish since my son doesn't like shrimp. Made the beans exactly according to recipe. I was very excited to taste it, but it really didn't have much flavor. I could taste the ginger a bit, but not the garlic. We decided for the amount of work it was, it wasn't worth the effort. I will probably try it one more time, with more spices and a little longer time in the pan.
Ginger-garlic green beans Cook 12 ounces trimmed green beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Heat 1 teaspoon canola oil in a large skillet over medium-high heat. Add 2 teaspoons minced peeled fresh ginger and 1 teaspoon minced garlic; sauté 1 minute. Add beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 2 minutes or until heated.
Cooking Light, June 2010
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jjjamstou2 Posted: 05/29/12 Worthy of a Special Occasion