| 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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