|1 pounds||Green or yellow beans, trimmed|
|1 tablespoon||Sesame oil|
|1 teaspoon||Gingerroot, grated|
|1||Garlic clove, minced|
|⅓ cup||Chicken stock|
|¼ cup||Toasted slivered almonds|
Remove stem ends from beans; cut in half. In deep skillet, heat oil, ginger and garlic over medium heat for 1 minute or until fragrant.
Add chicken stock, salt and pepper; bring to boil.
Add beans; cover and cook, stirring occasionally, for about 5 minutes or until bright green and tender-crisp. Sprinkle with almonds. Per Serving: about 115 calories, 4 g protein, 8 g fat, 10 g carbohydrate, Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] PA_Meadows@...
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