See below ingredients and instructions of the recipe
2 tb Vegetable oil
1 1/2 ts Ginger, grated
1 lb Green beans, trimmed
1/2 c Chicken stock
Salt to taste
In a 12-inch skillet, heat the vegetable oil over high heat. Add the
ginger and saut, stirring, for 30 seconds.
Add the green beans and saut for 3 minutes, tossing occasionally. Add
the chicken stock and cook the green beans, tossing occasionally,
until all the stock has evaporated and the beans are blistered and
somewhat browned, 5-7 minutes. Season with salt and serve immediately.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 62
Submitted By DIANE LAZARUS On 06-28-95