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What happens if you’re in an accident and the at-fault driver does not have any insurance or not enough insurance to cover the damage that they caused? Usually, the at-fault driver’s insurance covers all medical bills and costs to repair damages. A confusing and often misunderstood type of insurance coverage is underinsured motorist coverage (UIM). Underinsured motorist coverage is part of most car insurance policies that will cover you if the at-fault party in an automobile accident does not have sufficient insurance coverage to cover any injuries or vehicle damage. After all, most minimum liability coverages aren’t enough to cover all of the damage resulting from severe accidents. How does it work? After an accident takes place with an underinsured driver, your UIM coverage kicks into action. After the claim is filed with your insurance provider, the at-fault driver’s insurance is contacted for payment. Anything that their insurance coverage is unable to cover will be covered by your UIM coverage, up to the limit of your policy. For example, if your medical bills and damage to your vehicle amounts to $200,000 and the other driver’s insurance only covers $100,000, your UIM coverage springs into action and covers the difference, up to the limit you carry on your policy. In many cases, underinsured coverage is sold alongside uninsured motorist coverage, which covers you when the driver at fault for the accident does not have any insurance. In almost a dozen states, UIM is required, however, California is not one of those states. With many policies, underinsured motorist coverage is very affordable. To protect yourself from ever being stuck with medical bills and damages to your vehicle that you aren’t able to pay for after an accident with an underinsured driver, carrying UIM insurance is essential! UNDERINSURED MOTORIST COVERAGE EXPLAINED
Inspired by ThePlantBasedWok.com GREEN BEAN AND EGGPLANT STIR-FRY
In just 30 minutes, turn a pile of summer veggies into a Chinese-inspired dish.
Ingredients
• 2 Chinese eggplants, cut into 1/4-inch strips • Salt, to taste • 3 tbsp vegetable oil, divided • 6 oz green beans, trimmed • 6 cloves garlic, minced • 1/2-inch piece of ginger, thinly sliced • 1 red chili pepper, thinly sliced • 2 tbsp soy sauce • 1 tbsp vegan stir-fry sauce (like Lee Kum Kee Vegetarian) • 1/8 tsp pepper
Directions
1. In a large bowl, add the eggplant and coat with salt. Cover the eggplant with water and soak for 15 minutes. Drain and pat dry. 2. In a wok over medium heat, warm 2 tbsp of oil. Add the eggplant and fry for 4–5 minutes. Remove and set aside. 3. Add the remaining oil and green beans to the wok. Fry for 5 minutes, then remove and set aside. 4. Add garlic, ginger, and chili before stir-frying for 1 minute. Return the green beans and eggplant to the wok and add the soy sauce, vegan stir-fry sauce, and pepper. Toss to coat, then serve over rice!
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