| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
French |
Low-cal, Vegetables |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fresh green beans |
| 1/2 |
c |
Chicken broth |
| 1 |
t |
Finely chopped ginger root |
| 1 |
|
Clove garlic, finely chopped |
| 1/3 |
c |
Thin sliced water chestnuts |
| 1 |
t |
Soy sauce |
|
|
Freshly ground pepper |
INSTRUCTIONS
Slice the green beans and water chestnuts ahead of time, but cook just
before meal time. Serve tender-crisp and piping hot. Thin, fresh
asparagus spears can be substituted for green beans. Wash and drain
green beans. French-cut in half lengthwise; set aside. Combine
chicken broth, ginger root and garlic in a frypan; bring to a boil.
Add green beans and water chestnuts. Sprinkle with soy sauce. Cover
tightly and steam 7 to 8 min until tender-crisp. If moisture has not
dried off, remove cover, raise heat briefly and shake pan to evaporate
remaining liquid. Season to taste with pepper. 3/4 cup serving - 44
calories, 1 fruits & veg. choice 9 grams carbohydrate, 2 grams
protein Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared
but not tested by Elizabeth Rodier Nov 93 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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