Recipe: Gingered Green Beans and Homemade Pickled Ginger

GINGERED GREEN BEANS

"The smidgen of butter tempers the puckery taste of the pickled ginger and gives a lush roundness to the whole dish. If you double this recipe, use a large saute pan or two small ones so that all the beans cook evenly."

1 tablespoon unsalted butter
1 tablespoon fruity extra virgin olive oil
1 pound green beans, trimmed
Generous pinch of freshly ground black pepper
1/2 cup julienned pickled ginger, purchased at an Asian or Japanese market, or homemade (recipe follows)
1 tablespoon soy sauce
2 tablespoons fresh orange juice

Melt butter with olive oil in a chef's pan or wok over maximum heat. Add beans and pepper, and cook, shaking pan or stirring often, until they start to brown, about 5 minutes.

Add ginger, soy sauce and orange juice, stir, turn heat down to medium-low, and cover. Continue to cook, covered, for 7 minutes or so, until beans are soft.

Remove lid and cook until liquid disappears. Transfer to a warm serving bowl to pass around.

TO MAKE YOUR OWN PICKLED GINGER:
Bring 2 cups of water to a boil in a small saucepan, add 1 cup of very thinly sliced baby ginger, and blanch for 2 minutes. Drain and transfer to a container with a tight-fitting lid. In the same saucepan, heat 1 cup of flavored vinegar (fig, plum, red wine or raspberry) and 2 tablespoons honey until it barely simmers; stir. Pour vinegar mixture over ginger. Cover tightly and refrigerate. Keeps for at least 6 months.

Makes 4 servings
Source: The Breakaway Cook by Eric Gower