| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetables, Low-fat, Oriental, Low-cal | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Green beans |
| 2 | tb | Dry sherry |
| 3 | Cloves garlic; minced | |
| 2 | ts | Ginger root; minced |
| 1/2 | c | Chicken-flavored stock |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Sesame oil |
| 1 1/2 | ts | Cornstarch |
| 4 | Scallions; sliced |
INSTRUCTIONS
Blanch green beans in boiling water for 3 minutes. Drain, run under cool water to stop cooking and pat dry. Heat wok over medium high heat. Add sherry, garlic and ginger. Stir for a few seconds. Add green beans and stir for a minute. Add stock, soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir. Reduce to simmer and cook for another 3 minutes until sauce is thickened. Stir in scallions and serve. Recipe by: Net Posted to Digest eat-lf.v097.n324 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Dec 23, 97
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