This Asian-inspired dish is made with minimal amounts of oil and soy sauce, letting the green beans shine through.
Gingered Green Beans With Ground Pork
6 or 7 servings (makes 5 cups)
Kosher salt
1 pound green beans, trimmed and cut into 1 1/2 -inch pieces
1 1/2 tablespoons vegetable or peanut oil
2 medium cloves garlic, finely chopped
1-inch piece peeled fresh ginger root, finely chopped
8 ounces lean ground pork
1 teaspoon toasted sesame oil, or more as needed
1 teaspoon low-sodium soy sauce, or more as needed
Bring a large pot of salted water to a boil over high heat. Fill a mixing bowl with ice water.
Add the green beans to the pot. Cook for 6 minutes or until the vegetables are tender; drain, then immediately transfer the beans to the ice-water bath to cool for 5 minutes. Drain the beans and spread them out on a clean dish towel to dry.
Meanwhile, heat the vegetable or peanut oil in a large saute pan over medium heat. Once the oil shimmers, stir in the garlic and the ginger. Reduce the heat to medium-low; cook, stirring occasionally, for 6 or 7 minutes, adjusting the heat as needed to keep the garlic and ginger from browning.