String beans with ginger and garlic from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 261) by Amanda Hesser
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garlic
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fresh ginger
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Baked flounder; Hot pepper shrimp; Swordfish in green curry-basil sauce; Nina Simonds's broiled halibut with miso glaze; Salmon cakes with yogurt chipotle sauce; Chinese-style steamed black sea bass; Clams in black bean sauce; Cutlets à la Kiev; Bademiya's justly famous Bombay chile-and-cilantro chicken; Georgia pecan turkey salad; Stir-fried chicken with creamed corn; Meat and spinach loaf; Pork and squash in coconut milk
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.
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