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When you sauté most things, the amount of oil you use can mean a somewhat greasy dish, especially if there's no fat to absorb the oil. Sally Sampson seems to a have mastered the art of the sauté though. She told Tonia's Kitchen about her method of cooking green beans in a skillet that retains their fresh, delicious flavor. Sally, who founded the new family cooking magazine Chop Chop told Tonia she uses oil, along with garlic and ginger, but only a small amount of oil. She also uses a 1/4 cup of water. The oil works to soften the garlic and ginger, but because it's only a small amount, there's no excessive buildup on the green beans. Sally says it's very easy to make, and adds up to a delicious, fresh tasting side dish
