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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)
Click
here to print this recipe
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