Dry Sauteed Green Beans

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Dry Sauteed Green Beans

vegetables, vegetarian, beans, chinese, side dish

5 teaspoon peanut oil or canola oil
1 centiliter garlic, peeled & minced
1 teaspoon minced gingerroot
1 lb green beans (2 pieces)
1 teaspoon oriental sesame oil
1/2 teaspoon salt (optional)

1. Heat the oil in a wok or skillet. Add the garlic and ginger, and stir-fry the ingredients for 30 seconds. 2. Add the green beans, and stir-fry them over high heat for 2 to 4 minutes. 3. Add the sesame oil and salt (if desired), toss the ingredients to coat them, and serve the beans. Preparation tip: The beans are supposed to be tender-crisp and shriveled or even charred a bit on the outside. If you like tenderer beans, cover the pan after adding the sesame oil and salt, and continue cooking the beans for a few minutes over moderately low heat.