Ginger Peanut Green Beans

November 20, 2012

My previous post was about pushing ourselves to get out of the routine and spice things up in our lives. Once more I want to stretch this thought and encourage you to be more spontaneous, be adventurous, learn from experiences, create memories, try new things and have fun.

Thanksgiving is just a few days away and this is a good opportunity to do just that by switching up your traditional menu. Green beans are a popular vegetable choice and many times people tend to do the same boring green bean casserole. How about trying something more exciting this year? Here is a recipe with an Asian flare that will add the pizazz your Thanksgiving menu needs. Remember the words of Dr. Seuss: “If you never did you should. These things are fun and fun is good.”

Raymond’s Ginger Peanut Green Beans

I first had this dish at my husband’s family reunion when it was made by our cousin Raymond. I am so happy he shared it with us, as is now a family favorite.

Peanut, ginger and soy all married together to form a paste that will cover the green beans.

Mr. B helped me cook this dish. See below how he used a mortar and pestle to crush the roasted peanuts and ginger so they can release its natural oils and juices. Or you can blend everything in a food processor if you would like to.

This unexpected flavor combination will be the hit of your dinner party.

Ginger Peanut Green Beans


1 pound fresh green beans, washed and trimmed

2 inch piece fresh ginger, minced

3 tablespoon plum sauce

1 tablespoon soy sauce

1/4 cup roasted peanuts, lightly salted and roughly chopped

2 teaspoons peanut oil


Cook the beans in a large pan of boiling water for 2 minutes. Drain and rinse in cold water to stop the cooking process.

In a dry saucepan, roast 3/4 of the peanuts over medium heat for about 5 minutes stirring constantly.

Crush the roasted peanuts with the minced ginger until a dry coarse paste forms.

Combine  soy sauce, plum sauce, peanut oil and crushed peanuts and ginger.

Toss green beans with this sauce until evenly coated and sprinkle with the remaining chopped peanuts over top and serve.

Trackbacks & Pings

Leave a Reply

  • Facebook Pinterest Twitter Instagram