Sauteed frozen green beans has become our favorite dish. Frozen green beans you might ask, can they be any good? Well the truth is frozen vegetables are often just as flavorful, if not more, than â€œfreshâ€ vegetables. Frozen vegetables are a quick, cheap and tasty way to get vegetables on your table.
These days frozen vegetables are individually flash frozen within hours of being picked. They are harvested at their peak too. Most of the time those freeze veggies have spent a couple of weeks traveling across continents and sitting on shelves before they get to your table.
One of the real benefits of the frozen veggies is that they come ready to go. You donâ€™t need to do any prep work. They are also usually cheaper.When picking out frozen vegetables, look for the ones that come in bags instead of boxes. Also try to avoid bags with clumps of vegetables, it is usually a sign that they have been mishandled and allow to thaw and refreeze.
This New York Times article sings the praise of frozen veggies too.
The following base recipe along with the â€œseasoningsâ€ work great with other veggies like broccoli.
Speed Beans: Sauteed Frozen Green Beans
- 1 lb bag of frozen green beans, chopped or whole
- 1 tbs oil (vegetable, peanut or canola Ã¢Â€Â“ anything good for sauteing)
- 1/2 tsp salt
Asian Speed Beans
- 1/2â€³ ginger root, grated
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, pressed
- Follow the base recipe above.
- Add all ingredients to the pan and stir until well coated.