| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Canadian | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Green or yellow beans, trimmed |
| 1 | tb | Sesame oil |
| 1 | ts | Gingerroot, grated |
| 1 | Garlic clove, minced | |
| 1/3 | c | Chicken stock |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Toasted slivered almonds |
INSTRUCTIONS
Remove stem ends from beans; cut in half. In deep skillet, heat oil, ginger and garlic over medium heat for 1 minute or until fragrant. Add chicken stock, salt and pepper; bring to boil. Add beans; cover and cook, stirring occasionally, for about 5 minutes or until bright green and tender-crisp. Sprinkle with almonds. Per Serving: about 115 calories, 4 g protein, 8 g fat, 10 g carbohydrate, Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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