1 pound green beans, trimmed, cut into one inch pieces
1 tablespoon coconut oil
2 tablespoons fresh ginger, peeled and minced
4 large cloves garlic, minced
1/3 cup chicken or vegetable stock
Steam beans for 5 minutes until tender crisp. Set aside. Heat coconut oil over low heat. Add ginger and garlic and sauté 1-2 minutes. Add beans, stock, and salt and increase heat to medium. Cook 5 minutes, tossing occasionally. Serve hot.