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.
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
How to Make It
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.
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.