Shiitake saute <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | I Can't Believe It's Not Butter - Light |
| ¼ | cup | Finely chopped shallots |
| 1 | tablespoon | Finely chopped gingerroot |
| 12 | ounces | Green beans |
| 8 | ounces | Fresh shiitake mushrooms; Sliced, *Note |
| ½ | cup | Orange juice |
| 1 | tablespoon | Low-sodium soy sauce |
Directions
Ginger soy sauce, shiitakes and green beans combine for a quick-to-prepare Asian-inspired side of veggies that's sky-high in vitamin C.
*NOTE: We used Portobello mushrooms instead of shiitakes In a 10" nonstick skillet (we used a 12" nonstick skillet... a 10" would not have been big enough in my opinion), melt the margarine over medium heat. Add the shallots and ginger root, and cook, stirring often, until the shallots are tender, 2 to 3 minutes.
Stir in the beans and shiitakes, and cook for 1 minute. Add the juice and soy sauce. Cover the pan and cook until the vegetables are tender, 3 to 4 minutes (actually it took 10 min to cook for us). Spoon any sauce remaining in the pan over the vegetables. Servings: 4
Per serving: 92 cal, 2 g fat, 172 mg sod, 2.9 g fiber, CFF 17% Prevention's Quick & Healthy Cooking, June 1995 This was very, very good!! Quite easy to prepare.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 80⅕, Fat 1.5g, Carb 16g, Fib 3.5g, Pro 2.7g, Sod 150mg, CFF 15.3%.
Posted to Digest eat-lf.v097.n316 by Reggie Dwork <reggie@...> on Dec 13, 1997