Ginger green beans is a Chinese homestyle dish that I love to make at home as a quick appetizer. The green beans are blanched until tender yet still crisp, and mixed with a light vinegar dressing that is loaded with ginger. The dressing is quite mild and refreshing, and it really brings out the gingery taste and the grassy green beans. It is a perfect recipe when green beans are in season, to enjoy their own flavor without too much seasoning.
Ingredients
These ginger green beans only require 6 ingredients:
- Green beans
- Rice vinegar
- Soy sauce
- Ginger
- Chicken bouillon (or mushroom powder for a vegetarian dish)
- Sugar
The dressing itself is quite light, and there is just enough of it to coat the green beans. You can double the dressing if you prefer a more intense flavor. But for me, the light dressing is just the right amount for this dish.
How to make ginger green beans
The cooking process is super easy:
- Blanch the green beans until bright green yet al dente and still crisp
- Drain the green beans and dry them thoroughly
- Mix the ginger dressing
- Toss everything together and serve
To maintain the green bean color
To maintain the bright green color of the green beans, add a small teaspoon of salt and a few drops of vegetable oil to the blanching water. The green beans will look extra perky and maintain their nice color as they cook.
How to serve ginger green beans
Ginger green beans is a light appetizer that goes well with almost everything. I especially like to serve it with a heavier dish to balance out my meal. For example, serve it with fried noodles such as chicken chow mein or beef chow fun. Or serve it with hearty stew such as braised chestnut chicken, Instant Pot braised beef, or red braised pork, along with steamed rice.
More delicious appetizers
- Chinese Spinach Salad with Peanuts (老醋菠菜花生)
- Easy Steamed Tofu (蒸豆腐)
- Chinese Celery and Peanut Salad
- Vegetarian Kimbap
- Celtuce Leaves Salad (凉拌莴笋叶)
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Ginger Green Beans (姜汁豆角)
Ingredients
- 1/2 lb (225g) string beans , tough ends removed
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon grated ginger
- 1/2 teaspoon chicken bouillon powder (or mushroom powder, or 1/4 teaspoon salt)
- 1/4 teaspoon sugar
Instructions
- Add water, pinch of salt, and a few drops of vegetable oil to a big pot. Bring to a boil. Add the string beans. Boil until the string beans are al dente, 5 minutes or so, or reach your desired texture. Drain the string beans and soak in cold tap water to stop cooking. Then drain, pat dry with paper towels, and transfer to a shallow bowl.
- Mix the rice vinegar, soy sauce, sugar, ginger and chicken bouillon powder together in a small bowl. Pour it over the string beans. Mix well. Serve at room temperature as an appetizer or side.
Nutrition
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