Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Green or yellow beans, trimmed |
| 1 tablespoon | Sesame oil |
| 1 teaspoon | Gingerroot, grated |
| 1 | Garlic clove, minced |
| ⅓ cup | Chicken stock |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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@...