Spicy Green Bean Saute

SUBMITTED BY: Mary Tallman

"Perk up everyday green beans with this snappy saute recipe from Mary Tallman of Arbor Vitae, Wisconsin. 'It's great alongside thinly sliced beef or chicken,' she writes."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 teaspoons cornstarch
3/4 cup reduced sodium chicken broth or vegetable broth
1/4 cup reduced sodium teriyaki sauce
1/8 teaspoon cayenne pepper
1 pound fresh green beans, cut into 2 inch pieces
1 medium onion, thinly sliced
1/2 cup chopped sweet red pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon canola oil

READ REVIEWS (7)

DIRECTIONS

In a bowl, combine the cornstarch, broth, teriyaki sauce and pepper until smooth; set aside. In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender. stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes until thickened.

Nutritional Analysis: One serving (1 cup) equals 111 calories, 4 g fat (trace saturated fat), 0 cholesterol, 438 mg sodium, 17 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

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REVIEWS

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Reviewed on Apr. 2, 2007 by Alicia S.

I modified this recipe slightly, so take my review with a grain of salt, but I think it turned out pretty well! I left out the red pepper and onion (didn't have red pepper and wasn't in the mood for onion) I used 1/2 C. chicken broth, 1.5 tsp cornstarch, 3 TB teriyaki sauce, 1/8 tsp cayenne, 1 clove of garlic (minced), 1/8 tsp ground ginger and about 1.5 cups of fresh green beans (trimmed & cut). I finished it with a garnish of black & natural sesame seeds. There was plenty of extra sauce... could have used .5 to 1 cup more green beans. This was recipe was plenty for one as a main dish, and would be a great side for two. Very good!!

1 user found this review helpful

Reviewed on Jan. 1, 2008 by TCUSH

They weren't bad. I would maybe make them occasionally, but my family didn't like them at all so I'll stick to just using butter and garlic.

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Reviewed on Nov. 11, 2007 by CurtAnne

Very tasty and simple to make. I followed the recipe to the letter and the cooking style and sauce could be used for a variety of vegetables. You could also sprinkle some toasted almonds on top if you want to be a little fancier. I served them with chicken tonight and we ate it all!

0 users found this review helpful

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