This is something I picked up in college when trying to figure to figure out how to add a new veggie dish to my kitchen skills. I think it worked out fairly well. Though...the acorn squash looks a little suspicious after cinnamon gets added to it.
Ingredients
1/2 pound of green beans (tips snipped, unless you like your tips then leave em unsnipped)
3-4 garlic cloves (I love garlic, I love it so much you might want to use less)
1 inch section of fresh ginger, chopped somewhat finely (about 1 tbsp when done, i suggest going with 1 tsp and then adding more to taste if you're not used to fresh ginger)
1/4 of an onion, diced so it's still fairly chunky
ginger powder - cause I wanted more ginger
salt & pepper
small sprinkling of red chili flakes (and then i remembered fresh ginger is spicy)
1/4 - 1/2 lemon (to taste)
Cooking Oil - just enough to lightly coat the beans.
Normally I'd add balsamic, but I just realized writing this up that I forgot it last night. Still tasty though!
This one's a pretty simple recipe...and I say this because I make it up each time I go, the spices are known to change depending on my mood...
Directions
1. Put a large saute pan on the stove on medium-heat. I like to give it a few minutes to warm up.
2. While the pan is heating, mix all ingredients *EXCEPT the lemon* in a bowl, making sure everything's lightly coated.
3. Drop your mixture into the saute pan! Hopefully there's a nice sizzling sound. I generally let this saute for 5-10 minutes open-faced, and then another 10 minutes or so with the cover on.
4. Remove from heat, plate it...and...squeeze that lemon juice on top.
And viola! You should have an aromatic attest to the glory of green beans.
Personally I like the combo of spice and tartness the ginger and lemon give to the dish. But I've been known to omit ginger and just use garlic also. It's really just about mixing flavors you love in new ways. =)
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