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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Harriet Stichter of Milford, Indiana brings us this easy no-stress side dish. These versatile beans will enhance any main course. Ingredients:
1 package (16 ounces) frozen cut green beans |
1-1/2 teaspoons cornstarch |
1/2 cup chicken broth |
1 tablespoon soy sauce |
2 tablespoons chopped onion |
1/4 to 1/2 teaspoon ground ginger |
1-1/2 teaspoons canola oil |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 cup sliced water chestnuts |
1-1/2 teaspoons sesame seeds, toasted |
Directions:
1. Cook green beans according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
2. In a large skillet, saute onion and ginger in oil until tender. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Drain beans; add the beans, mushrooms and water chestnuts to skillet. Stir to coat. Just before serving, sprinkle with sesame seeds. Yield: 4 servings.
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