| 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=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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