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Green beans with water chestnuts
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| Artist: |
_ |
| Categories: |
Asian, Beans, Chinese, Ethnic, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 12
| oz | Fresh green beans | | 1/2
| cup | Chicken broth | | 1
| tsp | Finely chopped ginger root | | 1
| small | Clove garlic, finely chopped | | 1/3
| cup | Thin sliced water chestnuts | | 1
| tsp | Soy sauce | | | Freshly ground pepper |
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Procedures:
| 1 | Slice the green beans and water chestnuts ahead of time, but cook just before meal time. | | 2 | Serve tender-crisp and piping hot. | | 3 | Thin, fresh asparagus spears can be substituted for green beans. | | 4 | wash and drain green beans. | | 5 | French-cut in half lengthwise; set aside. | | 6 | Combine chicken broth, ginger root and garlic in a frypan; bring to a boil. | | 7 | Add green beans and water chestnuts. | | 8 | Sprinkle with soy sauce. | | 9 | Cover tightly and steam 7 to 8 min until tender-crisp. | | 10 | If moisture has not dried off, remove cover, raise heat briefly and shake pan to evaporate remaining liquid. | | 11 | Season to taste with pepper. | | 12 | ?cup serving - 44 calories, 1 fruits & veg. | | 13 | Choice 9 grams carbohydrate, 2 grams protein |
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