Boil carrots and green beans SEPARATELY, 7-10 minutes each, until crisp- tender. Drain. Rinse with cold water and drain again. Refrigerate separately if preparing ahead of time. To serve, melt butter in a skillet. Add ginger and cook for 2 minutes. Add carrots and stir over medium-high heat 3-4 minutes until hot. Remove and mound in middle of serving platter. Add green beans to skillet. Stir 3-4 minutes until hot. Arrange around carrots.
Recipe by: Nancy Gerard
Posted to MC-Recipe Digest V1 #972 by NGerard221 <NGerard221@aol.com> on Dec 26, 1997
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