Recipes Gingered Green Beans 5.0 (2,449) Add your rating & review Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks. By Scott Conant Scott Conant Facebook Instagram Twitter Website Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere.Expertise: elevated and approachable Italian-inspired cuisine.Experience: Scott Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio. He officially put his name on the map in 2002 when he opened the beloved L'Impero in Manhattan, which garnered the title of Best New Restaurant from the James Beard Foundation. Following the success of L'Impero, he opened Alto, an elegant Italian restaurant in Manhattan, and in 2004 was named a Best New Chef by Food & Wine. Scott has published four cookbooks including his newest and most personal to date, Peace, Love, and Pasta. He is known to fans worldwide for his Food Network appearances throughout the years, most notably for his long-running role as a judge on Chopped. Food & Wine's Editorial Guidelines Updated on October 31, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Petrina Tinslay Total Time: 25 mins Yield: 10 Ingredients 2 pounds asparagus beans or Chinese long beans, cut into 3-inch lengths, or whole green beans 6 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 1/2 teaspoon ground ginger 1 teaspoon crushed red pepper Kosher salt Directions 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. 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. Rate it Print