| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Low fat, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
I Can't Believe It's Not Butter – Light |
| 1/4 |
c |
Finely chopped shallots |
| 1 |
tb |
Finely chopped gingerroot |
| 12 |
oz |
Green beans |
| 8 |
oz |
Fresh shiitake mushrooms; Sliced, *Note |
| 1/2 |
c |
Orange juice |
| 1 |
tb |
Low-sodium soy sauce |
INSTRUCTIONS
Ginger soy sauce, shiitakes and green beans combine for a quick-to-prepare
Asian-inspired side of veggies that's sky-high in vitamin C.
*NOTE: We used Portobello mushrooms instead of shiitakes
In a 10" nonstick skillet (we used a 12" nonstick skillet... a 10" would
not have been big enough in my opinion), melt the margarine over medium
heat. Add the shallots and ginger root, and cook, stirring often, until the
shallots are tender, 2 to 3 minutes.
Stir in the beans and shiitakes, and cook for 1 minute. Add the juice and
soy sauce. Cover the pan and cook until the vegetables are tender, 3 to 4
minutes (actually it took 10 min to cook for us). Spoon any sauce remaining
in the pan over the vegetables.
Servings: 4
Per serving: 92 cal, 2 g fat, 172 mg sod, 2.9 g fiber, CFF 17%
Prevention's Quick & Healthy Cooking, June 1995
This was very, very good!! Quite easy to prepare.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 80.2, Fat 1.5g, Carb 16g, Fib 3.5g, Pro 2.7g, Sod 150mg, CFF
15.3%.
Posted to Digest eat-lf.v097.n316 by Reggie Dwork <reggie@reggie.com> on
Dec 13, 1997
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