Sweet-and-spicy ginger green beans from Milk Street - The New Home Cooking (page 82) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • valbe on August 10, 2020

    I made this based on the previous notes and I was not disappointed. Definitely a winner!

  • Dannausc on August 06, 2020

    I used 1 t. red pepper flakes. I used Sichuan pepper in place of the white pepper. Easy, tasty.

  • montecristo99 on February 09, 2019

    Agree with lizbot2000--this is my new favorite green bean recipe. It shouldn't taste this good, for how little effort it requires. Sweet, spicy, acidic, and ready in a matter of minutes. A winner!

  • lizbot2000 on September 23, 2018

    This is a really handy recipe for making a side that'll go with a lot of different things when you're meal-prepping/bento-making. It's really nicely acidic but with a good balance of sweet and umami. My new favorite green bean recipe.

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