Oh how I love squeaky green beans. Today was a great day to have cold noodles so I decided to add one of my signature Asian side dishes with it (along with gyoza). My mom has been serving some sort of variation of this dish for as long as I can remember, and I tend to stick with three ingredients. Green beans, ginger and soy sauce. I think it would really compliment any Asian dish that was lacking a side or if you needed more vegetables.
Things I learned from this recipe:
I often forgot to allow the beans to cool down sufficiently and end up serving them a little too warm. Today was perfect.
When grating ginger you end up using way more than you think to produce a little amount of grated (see photos 4 & 5). It can be time consuming if serving for more than two people or if you need a large amount.
Watch your fingertips when using a grater.
Would I make this dish again?:
Definitely
The recipe
Steam as many green beans as you can eat for 3 minutes. Drain, let sit for at least five minutes. Cut in half (or thirds), serve with minced ginger (1/8 - 1/4tsp per person) and a drizzle of soy sauce.