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.

Recipe by Southern Living November 2002

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Yield:
Makes 6 servings
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Ingredients

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Directions

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  • Bring 3 cups water to a boil in a large saucepan over medium-high heat. Stir in bouillon cube until dissolved. Add green beans, and cook 4 to 6 minutes or until crisp-tender; drain.

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  • 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. Transfer to a serving dish, and sprinkle with pecans. Garnish, if desired.

  • NOTE: For testing purposes only, we used Knorr bouillon cubes.

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