Ginger – Beans

Ingredients for 2 servings:

• 500 g beans, green
• 1 onion(s)
• 1 garlic clove(s)
• 3 cm ginger, fresh
• 2 tbsp soy sauce, light
• 1 tbsp olive oil
• salt and pepper
• 1 sprig(s) savory
• n. B. Chili pepper(s), red

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the beans and cook in lightly salted water with the savory sprig until tender. Make sure the beans remain crunchy. Remove the savory after cooking. Clean the onion, ginger, and garlic and finely dice them. I prefer diced ginger because it quickly becomes soupy when grated. However, if you don’t like the strong taste of ginger, you can also chop the ginger into larger pieces and remove it before serving. Heat the oil in a wok or pan and fry the onions until translucent. Add the garlic and ginger and cook for about 1 minute. Be careful, grated ginger burns easily. When the ginger and garlic begin to smell and look translucent, add 1-2 tablespoons of light soy sauce and immediately stir in the beans. At this point, reduce the heat. The beans should only be heated briefly, not frying. When the beans have absorbed the flavor, season with salt and pepper and serve hot. I like to serve these beans with pan-fried meat or as a main course with rice. You can spice them up with a fresh red chili if you like. In this case, I add the chili, finely sliced, to the pan with the garlic and ginger.