Updated Nov 24, 2014Chatelaine
- 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.
Substitution tip: Use leftover duck fat (from crispy duck with tangy rhubarb sauce) in place of canola oil for even more delicious flavour!