My international family of favourite green bean recipes (German with tomatoes, onions and vinaigrette, Spanish with fried garlic and almonds) welcomes a new brother in their midst: Asian gingered beans with hijiki.
This recipe is full of flavour and makes use of the beautiful hijiki algae, and fancy yet very easy to prepare.
|dry and soaked hijiki|
gingered beans with hijiki (inspired by Alicia Silverstone)
1/2 cup dried hijiki
1 tablespoon tamari
2 tablespoons olive oil
1/2 cup onions, chopped
1 tablespoon finely chopped garlic
pinch of sea salt
2 cups fresh geen beans
2 tablespoons grated ginger
Place the hijiki in a small bowl with hot water. Let it soak for about 30 minutes, then drain and rinse.
Combine the hijiki with the tamari, add waterto almost cover in a saucepan.Cook, uncovered over medium heat until the water has nearly evaporated.
While the hijiki cooks, heat the oil, add onion, garlicand salt and sauté for about 4 minutes, or until translucent. Add the green beans. Cover and cook until the beans are tender-crisp, about 5 minutes.
Add the hijiki and ginger.
Mix well and cook for 1 to 2 minutes longer to marry the flavours.