- Fine sea salt
- Freshly ground black pepper
- 1 pound fresh green beans, trimmed to uniform length
- 3 tablespoons vegetable oil
- 2 tablespoons chopped pickled ginger
- 1 tablespoon chopped garlic
- 2 or 3 whole, small, dried hot chiles, such as bird’s eye
- Bring 2 cups water to a boil in a heavy-bottomed pot over high heat, salt the water, and add the beans. Boil until crisp-tender, about 6 minutes. Drain the beans and let cool slightly.
- Heat the oil in a large, heavy-bottomed saute pan over medium-high heat. Add the ginger, garlic, and chiles and saute for 1 minute. Add the beans and saute for 2 minutes, stirring. Use tongs to remove the chiles. Adjust the seasoning with salt and pepper and serve.