One of our favorite things is trying new ways to cook fresh green beans. Since one of our favorite foods is Thai Cuisine we thought this recipe from Cooking Light Magazine (1990) was a perfect match. It's another way to enjoy cooking fresh green beans. It's a vegetable side dish that's easy to make that will add a definite punch of flavor to your next meal.


Thai Green Beans (Cooking Light Magazine)

1/2 pound fresh green beans
Vegetable cooking spray
1 teaspoon vegetable oil
1 cup sliced fresh mushrooms
3 cloves garlic, minced
3 tablespoons cold water
1 1/2 teaspoons corn starch
2 green onions, cut into 1 1/2 inch pieces
1 tablespoon low sodium soy sauce
1/4 teaspoon pepper
2 tablespoons chopped unsalted dry-roasted peanuts
1 tablespoon chopped fresh cilantro

Wash 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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