Serve with crispy duck with tangy rhubarb sauce and wild rice pilaf.
Substitution tip: Use leftover duck fat (from crispy duck with tangy rhubarb sauce) in place of canola oil for even more delicious flavour!
Ginger and garlic green beans
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
25 min
Makes
4 Servings
Ginger and garlic green beans. Photo, Erik Putz.
Ingredients
- 500 g French green beans , trimmed
- 1/2 tsp salt
- 1 tsp canola oil
- 2 garlic cloves , minced
- 2 tsp minced ginger
Instructions
- BOIL boil until beans are tender-crisp, 2 to 3 min. Drain and plunge into a large bowl of cold water to stop cooking. Drain well.
- HEAT same pot over medium. Add oil, then garlic and ginger. Cook 1 min. Add beans and cook until heated through, 2 to 3 min.
Nutrition (per serving)
- Calories
- 49,
- Protein
- 2 g,
- Carbohydrates
- 9 g,
- Fat
- 1 g,
- Fibre
- 3 g,
- Sodium
- 239 mg.
- Good source of
- Folate
FILED UNDER: gluten free stovetop
