Ingredients
1 tablespoon vegetable oil
2 tablespoons minced peeled fresh ginger
1/2 teaspoon ground coriander
1 pound green beans, trimmed
Coarse salt and ground pepper
3 medium tomatoes, cut into 1/4-inch wedges
1 tablespoon fresh lime juice
Preparation
In a large skillet with a tight-fitting lid, heat oil over medium-high. Add ginger and coriander and cook, stirring constantly, until fragrant, about 1 minute. Add green beans, season with salt and pepper, and cook, stirring, until beans begin to soften, 5 minutes. Add tomatoes and cook, stirring, until tomatoes begin to release their juices, 3 minutes. Add 1/4 cup water and reduce heat to medium; cover and cook 4 minutes. Uncover, increase heat to high, and cook until liquid is slightly reduced, about 5 minutes. Stir in lime juice and season to taste with salt and pepper. Serve warm or at room temperature.
