Asian Green Bean Stir-Fry
Total time: 20 minutes
| Serves: | 4, 1 cup servings |
| Serving Size: | 59 calories, 2g fat, 0g saturated fat, 3g protein, 327mg sodium, 10g carbs, 5g fiber |
|
NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet) as long as the vegetables are well cooked. |
Ingredients
| 1 teaspoon sesame oil | 1 pound green beans, trimmed and cut into 1-inch pieces |
| Pinch of crushed red pepper or to taste | ½ cup water |
| 1 ½ cups fresh or frozen mixed stir fry vegetables | 1 tablespoon black bean-garlic sauce (can be found in local grocery stores or Asian markets) |
Directions
1. Heat oil in a large skillet over medium-high heat. Add green beans and crushed red pepper and cook, stirring often, until seared in spots, 2-3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
2. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce. Cook, stirring often, until heated through and most of the liquid has evaporated, 1-2 minutes.
(To cut back on sodium, use less than 1 tablespoon black bean-garlic sauce, or simply leave out and season with low salt seasoning)
Recipe from: Eating Well, Dec 05/Jan 06 issue
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