Green beans with water chestnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fresh green beans |
| ½ | cup | Chicken broth |
| 1 | teaspoon | Finely chopped ginger root |
| 1 | small | Clove garlic, finely chopped |
| ⅓ | cup | Thin sliced water chestnuts |
| 1 | teaspoon | Soy sauce |
| Freshly ground pepper | ||
Directions
Slice the green beans and water chestnuts ahead of time, but cook just before meal time. Serve tender-crisp and piping hot. Thin, fresh asparagus spears can be substituted for green beans.
Wash and drain green beans. French-cut in half lengthwise; set aside.
Combine chicken broth, ginger root and garlic in a frypan; bring to a boil. Add green beans and water chestnuts. Sprinkle with soy sauce.
Cover tightly and steam 7 to 8 min until tender-crisp. If moisture has not dried off, remove cover, raise heat briefly and shake pan to evaporate remaining liquid. Season to taste with pepper.
¾ cup serving - 44 calories, 1 fruits & veg. choice 9 grams carbohydrate, 2 grams protein
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93