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Thai Green Beans (Cooking Light Magazine) 1/2 pound fresh green beansVegetable cooking spray1 teaspoon vegetable oil1 cup sliced fresh mushrooms3 cloves garlic, minced3 tablespoons cold water1 1/2 teaspoons corn starch2 green onions, cut into 1 1/2 inch pieces1 tablespoon low sodium soy sauce1/4 teaspoon pepper2 tablespoons chopped unsalted dry-roasted peanuts1 tablespoon chopped fresh cilantroWash beans; trim ends and remove strings. Cut beans in half, set aside.Coat a skillet with cooking spray. Add oil; place over high heat until hot. Add mushrooms and garlic; saute 1 minute. Reduce heat to medium. Add beans, and cook 3 minutes or until tender crisp.Combine water and corn starch; stir well. Add corn starch mixture, green onions, soy sauce and pepper to beans; cook 2 minutes or until thickened, stirring constantly. Remove from heat; sprinkle with peanuts and cilantro. Serve warm,Yield: 4 servings (approx. 72 calories per 1/2 cup serving)
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