1 pound green beans, trimmed, cut into one inch pieces
1 tablespoon coconut oil
2 tablespoons fresh ginger, peeled and minced
8 cloves garlic, minced
1/3 cup chicken or veggie stock
Steam beans for 5 minutes until tender crisp. Set aside. Heat vegetable oil over low heat. Add ginger and garlic and sauté 3 minutes. Stir in stock. Add beans, increase heat to medium, and cook 5 minutes, stirring occasionally. Serve hot.
Optional: add 1/2 teaspoon red pepper flakes for a spicy flair.