1 lb. Green Beans
8 ounces Mushrooms, sliced
1 tablespoon Garlic, minced
4 tablespoons Coconut Oil or Olive Oil
Garlic Salt to taste
Pepper to taste
Wash and cut end of green beans. Steam until crisp-tender, then submerge them in the ice water for 2 to 3 minutes. In a large nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are nicely browned, about 10 to 11 minutes. Add garlic salt and pepper to taste.
This is the fastest and simplest way to cook most vegies, without over cooking them.