Sweet-and-Sour Green Beans
Recipe By : Weight Watchers Great Cooking Every Day
Serving Size : 4
1 pound green beans -- trimmed and cut into 2-inch lengths
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 teaspoon red wine vinegar
1 teaspoon cornstarch -- dissolved in 3 T water
1/2 teaspoon hot pepper sauce
1 garlic clove -- minced
1 (8-ounce) can bamboo shoots or sliced water chestnuts -- drained
1 teaspoon dark sesame oil
Place the green beans in a steamer basket and set in a saucepan over 1 inch
of boiling water. Cover and steam until tender-crisp, about 5 minutes; drain.
Combine the soy sauce, ketchup, vinegar, the cornstarch mixture, and the hot
pepper sauce in a small bowl.
Spray a nonstick wok or skillet with nonstick spray and set over high heat.
Add the green beans and garlic. Stir-fry the beans 2 minutes; add the soy sauce
mixture and cook, stirring, until thickened, about 2 minutes. Stir in the bamboo
shoots and drizzle with the sesame oil. Serve at once.
Per serving: 68 calories; 1 g fat; 0 g sat fat; 0 mg chol; 383 mg sod; 12 g
carb; 4 g fib; 3 g prot; 44 mg calc
1 POINT per serving
NOTES : Cook green beans with care; they lose their color if over-cooked.
When buying beans, select crisp, brightly colored pods. Beans are fresh if when
snapped in two, bead of moisture form at the break point.
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