I'm not one for toiling over a complicated recipe or smothering my main ingredients with so many other ingredients that you don't taste the main event. So here are two ways to fix string beans that meet the criteria.
Growing up, we ate string beans sautéed in butter (I think my mom would par-boil them first to get them a little soft?) then she would add crumbled Ritz crackers to the sauté at the end. Simple and yummy, even for kids! (Of course we loved the buttery Ritz the best, but the string beans went down too.)
Now, my favorite way to fix them is to sauté them in olive oil with fresh garlic and ginger. Then add some light (low salt) soy sauce and cook them until your desired tenderness. I always make a huge batch of these, because this is one of those dishes that tastes better leftover. I even eat them cold, like a marinated salad.
I'm not one for toiling over a complicated recipe or smothering my main ingredients with so many other ingredients that you don't taste the main event. So here are two ways to fix string beans that meet the criteria.
Growing up, we ate string beans sautéed in butter (I think my mom would par-boil them first to get them a little soft?) then she would add crumbled Ritz crackers to the sauté at the end. Simple and yummy, even for kids! (Of course we loved the buttery Ritz the best, but the string beans went down too.)
Now, my favorite way to fix them is to sauté them in olive oil with fresh garlic and ginger. Then add some light (low salt) soy sauce and cook them until your desired tenderness. I always make a huge batch of these, because this is one of those dishes that tastes better leftover. I even eat them cold, like a marinated salad.