>> title: Ginger and Garlic Green Beans
>> servings: 10
>> time required: 20 minutes
>> source: NYT Cooking
>> author: Julia Moskin

Bring a #large pot{} of salted @water{} to a boil, and fill a #large bowl{} with ice water. Working in two batches, boil @green beans{2.5%pounds} (slim haricots verts work especially well, trimmed) until just tender but still crisp and bright green. Start testing after ~{4%minutes} or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)

When ready to cook, heat @vegetable oil{2%tablespoons} in a #wide skillet{} over high heat. Add half the beans, half the @fresh ginger{2%tablespoons} (minced, from 6 inches peeled ginger root) and half the @garlic cloves{2%cloves} (minced), and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and fragrant. Sprinkle with @salt{} to taste, and remove to a serving dish. Repeat with remaining @vegetable oil{2%tablespoons}, beans, @fresh ginger{2%tablespoons}, and @garlic cloves{2%cloves}. Serve.