Prepare the vegetables: Rinse and dry the vegetables. Peel the carrots and cut them into ½” slices. Cut the green bean ends off with kitchen shears.

Prepare the garlic and ginger: Mince the garlic clove. Grate the ginger root until you have ½ cup of freshly grated ginger.

Bring the cup of water to boil in a pan.

Cook the carrots: Add the carrots to the boiling water and turn the heat down to medium. Cook the carrots for five minutes.

After five minutes: Add the chicken stock, green beans, ginger and garlic to the the pan with the carrots.

Cover and cook for 5 minutes until green beans are bright green and tender.

Serve hot!