Green Beans and Water Chestnuts |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Dan Blair's weekly recipe club. Ingredients:
1 1/2 lbs fresh green beans, drimmed (about 5 cups) |
2 teaspoons oil |
1 tablespoon peeled chopped gingerroot (use a spoon to peel the gingerroot, then chop fine) |
2 garlic cloves, crushed |
8 ounces sliced water chestnuts, drained and rinsed |
1/2 teaspoon salt |
Directions:
1. In a large saucepan over high heat, bring to a boil enough water to cover beans.
2. Boil beans for 4 inutes. Drain and plunge into ice water to halt cooking; drain.
3. In a large skillet, heat vegetable oil over high heat, swirling to coat bottom of pan.
4. Stir-fry water chestnuts for 1 minute.
5. Add garlic and ginger (don't let it brown).
6. Add beans and salt.
7. Cook until heated thoroughly, stirring constantly.
8. Serve on a platter.
9. Chef note: You can also leave out the water chestnuts and ginger and add a small can of Ro-Tel tomatoes and peppers to create a Mexican dish).
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