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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 |
2 teaspoons minced fresh gingerroot |
1 tablespoon canola oil |
Directions:
1. 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. Yield: 4 servings.
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