Instructions: Slice the green beans and water chestnuts ahead of time, but cook just before meal time. Serve tender-crisp and piping hot. Thin, fresh asparagus spears can be substituted for green beans.

Wash and drain green beans. French-cut in half lengthwise; set aside.

Combine chicken broth, ginger root and garlic in a frypan; bring to a boil. Add green beans and water chestnuts. Sprinkle with soy sauce.

Cover tightly and steam 7 to 8 min until tender-crisp. If moisture has not dried off, remove cover, raise heat briefly and shake pan to evaporate remaining liquid. Season to taste with pepper.

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