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Sweet-and-Sour Green Beans

Recipe By : Weight Watchers Great Cooking Every Day
Serving Size : 4

1 pound green beans — trimmed and cut into 2-inch lengths
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 teaspoon red wine vinegar
1 teaspoon cornstarch — dissolved in 3 T water
1/2 teaspoon hot pepper sauce
1 garlic clove — minced
1 (8-ounce) can bamboo shoots or sliced water chestnuts — drained
1 teaspoon dark sesame oil

Place the green beans in a steamer basket and set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 5 minutes; drain.

Combine the soy sauce, ketchup, vinegar, the cornstarch mixture, and the hot pepper sauce in a small bowl.

Spray a nonstick wok or skillet with nonstick spray and set over high heat. Add the green beans and garlic. Stir-fry the beans 2 minutes; add the soy sauce mixture and cook, stirring, until thickened, about 2 minutes. Stir in the bamboo shoots and drizzle with the sesame oil. Serve at once.

Per serving: 68 calories; 1 g fat; 0 g sat fat; 0 mg chol; 383 mg sod; 12 g
carb; 4 g fib; 3 g prot; 44 mg calc

1 POINT per serving

NOTES : Cook green beans with care; they lose their color if over-cooked. When buying beans, select crisp, brightly colored pods. Beans are fresh if when snapped in two, bead of moisture form at the break point.

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