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Asian Green Beans
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Cook green beans according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
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.

Makes 4 servings (3/4 Cup Serving)

Nutritional Info Per Serving:
3/4 cup (prepared with reduced-sodium chicken broth and reduced-sodium soy sauce) equals 82 calories, 2 g fat (trace saturated fat), 0 cholesterol, 502 mg sodium, 13 g carbohydrate, 4 g fiber

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

Recipe Categories
Main Dishes
Side Dishes
Appetizers & Dips
Soups & Stews