Ingredients
1 piece fresh ginger (3-inch-long)
3 tablespoons unsalted butter
12 teaspoon salt
Method
Sources
📖
Recipe1M+
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Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Electric butter churn — artisan butter from cream in minutes
Ceramic mechanism grinds wet and dry salt without corroding
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Electric butter churn — artisan butter from cream in minutes
Ceramic mechanism grinds wet and dry salt without corroding
Hand-crank butter churn — homemade cultured butter from cream
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cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. drain beans again and pat dry. peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks. heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes. add beans and cook, stirring, until just heated through, about 2 minutes. remove from heat and add zest and salt, tossing to combine.