Green beans are wonderful. You can depend on them, for they always taste the same. Same flavor, same drying mouth feel, same trailing after taste that screams: you just ate green beans.

Since it is one of the few vegetables Suzen can readily get me to consume, she has thoughtfully been expanding her green bean recipe portfolio. Personally, I think even she was getting bored but I’ll never get the truth out of her. 

And what does it matter? A good steak or some chicken. A hearty wine. And another serving of green beans. Here that basic bean flavor is enshrouded with some flavor punch. If there is going to be an after taste, then let it be scallion or ginger. Or both.

This recipe is a template for you. Clearly you can add more or less of the accompanying scallions or ginger. Leave one out. Substitute another onion idea. Dash it all with just a smidgeon of hot sauce.

You are not supposed to play with your food. But, oh, really? Yes, you can.

You’ll find this dish with its vibrant colors can be a key accent point on your plate. Paired with, say, the glorious pure white of mashed potatoes dotted with yellow melting butter, and with the black and red of seared but rare steak, and you’ll have a palette of colors to alert your palate that a feast has just been served.

Green Beans with Frizzled Scallions and Ginger

Yield: serves 4


  • 1 pound green beans, stem ends trimmed
  • 2 tablespoons extra virgin olive-oil
  • ¾ teaspoon coarse kosher salt
  • Vegetable oil
  • 4 scallions, tender green and white parts, thinly sliced lengthwise [½ cup]
  • 3 inches fresh ginger, thinly sliced and then cut into matchsticks [¼ cup]


In a large pot of boiling salted water, cook the green beans for 4 minutes until crisp-tender (time will vary depending on the thickness of the beans). Drain well and toss with olive oil and ½ teaspoon of the salt. Transfer to a serving platter.

Meanwhile, pour ½ inch vegetable oil into a small saucepan and heat over medium heat to 360 degrees on a deep frying thermometer. Once the oil is hot enough, add the scallions and ginger and cook for 2 minutes, or until the scallions are beginning to brown but are still mostly green. Scoop them out with a slotted spoon or spider. Set the oil aside.

To serve, spoon 2 Tablespoons of the scallion-ginger oil over the green beans, top with the frizzled scallions and ginger, and sprinkle with the remaining ¼ teaspoon of salt.


Source: The Beekman 1802 Heirloom Vegetable Cookbook

Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/6th second at ISO‑3200