| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Beans &, Legumes |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Ons, soy sauce, low sodium or tamari |
| 3 |
tb |
Ons, firmly packed brown sugar |
| 1/3 |
c |
Water |
| 1 |
tb |
On, catsup |
| 3 |
|
Cloves garlic, crushed |
| 1/2 |
ts |
Fresh ginger root, grated |
| 4 |
c |
Cooked kidney beans, OR |
| 2 |
|
16-ounce cans kidney beans, rinsed and drained |
| 2 |
ts |
S, cornstarch dissolved in |
| 1/4 |
c |
Water |
INSTRUCTIONS
In a medium saucepan, combine soy sauce, brown sugar, water, catsup, garlic
and ginger. Mix well. Stir in beans. Bring to a boil over medium heat,
stirring occasionally.
Stir in cornstarch mixture and add to the beans. Continue to cook, stirring
constantly, for 1 - 2 minutes.
Serve over brown rice.
Source: _The Meatless Gourmet Easy Lowfat Favorites_. by Bobbie Hinman.
Per serving: 188 Calories; 1g Fat (3% calories from fat); 11g Protein; 36g
Carbohydrate; 0mg Cholesterol; 277mg Sodium
Posted to Digest eat-lf.v097.n060 by ilenewar@starnetinc.com on Mar 03,
1997.
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