One of my favorite pieces of kitchen equipment
is my steamer. It's a wonderfully simple way to cook any vegetables perfectly,
especially green beans! This recipe was featured in Cooking Light Magazine in
a feature called "Around the World with Green Beans". It calls for steaming
the green beans.
My family likes ginger,
and they like green beans so it was no surprise they liked this recipe. I like
the warmth the garlic and chicken flavoring add to this recipe. Instead of using
hot water and chicken-flavored bouillon granules called for in the original recipe
I use low sodium chicken stock. Now we have two favorite greenbean and ginger
Either of these green bean and ginger recipes make fabulous Thanksgiving
or Christmas side dishes!
Ginger-Garlic Green Beans
lb. fresh green beans 2 teaspoons vegetable oil 2 tablespoons fresh ginger,
peeled and minced 8 cloves garlic, minced 1/3 cup low sodium chicken stock
Wash the beans, trim the ends, and cut into 2" pieces. Arrange beans
over vegetable steamer and place over boiling water. Cover and steam 5 minutes,
until the green beans are tender crisp. Drain beans and set aside.
vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes
,or until tender. Add chicken stock, stir. Add beans, cook 4 minutes stirring
occasionally. Serves 4.