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Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks. More Holiday Side Dishes

2004 Best New Chef Scott Conant
Scott Conant
December 2010

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Credit: © Petrina Tinslay

Recipe Summary

total:
25 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice water. In a large pot of boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain the beans and transfer them to the ice water to cool. Drain and pat dry.

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  • In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir-fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.

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