| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetables | 8 | Servings |
INGREDIENTS
| 1 | lb | Green beans; ends trimmed |
| 2 | tb | EACH soy sauce and water |
| 1 | ts | EACH cornstarch and brown sugar |
| 1 | ts | Dark Oriental sesame oil |
| 1/4 | ts | Crushed red pepper |
| 2 | ts | Vegetable oil |
| 1 | ts | EACH minced garlic and gingerroot |
INSTRUCTIONS
Source: Better Homes & Gardens magazine Prep. time: 10 minutes Cook time: 15 minutes Place beans in a vegetable steamer in a large pot over boiling water. Cover tightly and steam 10 minutes. Cool under cold running water. Drain. While beans are steaming, mix soy sauce, water, cornstarch, sugar, sesame oil and crushed red pepper in a small bowl until the cornstarch is well blended. Heat vegetable oil in a large Dutch Oven, pot or wok over medium-high heat. \ Add beans and stir-fry 3 minutes, or until beans are very hot and start to char in spots. Add garlic and gingerroot. Continue stir-frying 2 minutes. Pour in soy sauce mixture. Toss beans constantly until beans are evenly coated and glazed. 1-3 minutes. Per serving: 37 cal, l g protien, 5 g carbohydrates, 2 g fat, 0 mg chol., 261 mg sodium. Exchanges: 1 veg, 1/4 fat Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Norma Leweck" <nleweck@mnsinc.com> on Dec 27, 1997
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