Yield: 4 Servings
|1 pounds||Green beans, cut in half|
|2 tablespoons||Oil or margarine|
|1 \N||Garlic clove, finely chopped|
|1 small||Red onion, finely chopped|
|2 tablespoons||Red bell pepper, chopped|
|1 \N||Serrano chile|
|\N \N||;seeded and minced|
|1 teaspoon||Fresh ginger, grated|
|¾ cup||Chicken broth|
|2 teaspoons||Soy sauce|
In a medium saucepan, heat oil or margarine. Add garlic, onion, red pepper, chile and ginger; saute until softened. Add string beans, tossing until coated. Stir in chicken broth and soy sauce. Cover and cook on moderate heat just until beans are tender-crisp.
From 1993"Shepherd's Garden Seeds Catalog," pg. 6. Posted by Cathy Harned.