cup grated ginger
cloves garlic, minced or grated
lbs green beans, ends cut off
Salt to taste
Boil large pot of water. Add beans and cook for 3 minutes. The beans should still be crunchy. Drain immediately and plunge beans into large bowl of ice water to stop cooking and ensure the beans retain their color. Drain. If needed, the beans can be refrigerated at this point for up to a day before proceeding (keep a damp paper towel over them). Heat oil in large pan over medium heat. Add garlic, ginger and beans. Stir to coat and heat through. Salt, if desired.