This
delicious Asian Green Beans with Leeks recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Karen says, "These
fresh green beans and baby leeks are easy and quick to put together once
everything is ready to go, and the ingredients blend so beautifully
together. The tiny red cherry tomatoes add a pop of color as a garnish
and are optional."
Asian Green Beans with Leeks
Recipe Type:
Green Beans,
Leeks,
Basil Leaves,
Tomatoes
Yields:
6 servings
Prep time: 15 min
Cook time: 6 min
Ingredients:
1 pound
green beans, ends trimmed and cut in half
2 tablespoons low-sodium soy sauce
2 teaspoons grated fresh ginger*
1 tablespoon seasoned rice vinegar
1 teaspoon granulated sugar
Red pepper flakes to taste
2 tablespoons extra-virgin olive oil (use peanut oil if you prefer)
3 to 4 baby leeks, trimmed, washed and sliced
2 large garlic cloves, minced
Several leaves of sweet
basil, chiffonade cut
Small red cherry
tomatoes (optional)
*
I used a small hand-held grater with a handle to grate my fresh ginger.
It has very small holes, and the ginger is finely grated.
Preparation:
In a small bowl, mix together the soy sauce, ginger, rice vinegar, sugar, and
red pepper flakes; set aside
Heat
olive oil in a large sauté pan over medium-high heat. Sauté prepared
green beans until crisp-tender, approximately 5 minutes. Add prepared
leeks and cook until softened and beans are tender, about 4 minutes.
Move
vegetables away from center of pan to form a well, pour in the soy sauce
mixture, and cook approximately 2 minutes until fragrant.
Toss
the sauce and vegetables with tongs and mix well. Turn off the heat and
sprinkle on the basil and small red cherry tomatoes, if using.
Serve immediately.
