Boistfort Valley Farm
Community Supported Recipe Box

Gingered Beans with Hazelnuts


  • 2 Tbsp safflower oil
  • 4 garlic cloves, minced
  • 2 inches fresh ginger root, peel and finely cut into thin sticks
  • a pinch of nutmeg
  • 1 lb beans (green, yellow, purple, roma, or a mixture), trimmed and snapped in half if large
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp dry sherry
  • 1/2 tsp chili powder
  • Sea Salt
  • Fresh ground black pepper
  • 2 Tbsp chopped hazelnuts


dish: side
season: fall

Heat oil over medium heat and sauté garlic, ginger and nutmeg until garlic is translucent. Add beans and stir fry 1 minute.

Combine soy sauce, oil, sherry, chili powder, and seasonings, and mix well. Pour over green beans and lower the heat, cooking until beans are crisp-tender. Add salt and pepper to taste. Toss in chopped hazelnuts and serve immediately.

adapted from Recipes from a Vegetarian Goddess: Delectable Feasts through the Seasons by Karri Aldrich, 2000