 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Look for fresh ginger (also called gingerroot) in the specialty produce section of your grocery store. Peel it with a vegetable peeler, and mince with a sharp knife. Leftover ginger can be frozen up to one month. Ingredients:
3 cups low-sodium fat-free chicken broth |
1 pound fresh green beans, trimmed |
1 tablespoon butter |
1 small sweet onion, diced |
2 garlic cloves, minced |
2 tablespoons peeled and minced fresh ginger |
1/4 teaspoon salt |
1/2 teaspoon seasoned pepper |
Directions:
1. Bring broth to a boil in a large saucepan over medium-high heat. Add green beans, and cook 4 to 6 minutes or until crisp-tender; drain.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 2 minutes. Add beans, salt, and pepper; sauté 1 minute or until thoroughly heated.
|
|