Ww Szechuan Green Bean Stir-Fry 1- Point

TeresaS's Note:

This is out of my old WW cookbook called 123 Success Recipe Collection, dated 1997.This side dish is packed with flavor and color. Serve it with chicken breasts marinated in a teriyaki-soy mixture for a speedy, delicious supper.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb green beans , cut into 2-inch lengths
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons ketchup
• 1 teaspoon red wine vinegar
• 1 teaspoon cornstarch , dissolved in
• 3 tablespoons water
• ½ teaspoon hot red pepper sauce
• ½ garlic clove , minced
• 1 (8 ounce) can bamboo shoots or 1 (8 ounce) can sliced water chestnuts , drained
• 1 teaspoon sesame oil

Directions:

1. In a large saucepan, steam the green beans until crisp, about 5 minutes.
2. Drain in a colander.
3. Meanwhile, in a small bowl, combine the soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.
4. Spray a large nonstick skillet with nonstick cooking spray;heat. Stir-fry the green beans and garlic 2 minutes add the soy sauce mixture and cook, stirring, until thickened, about 3 minutes longer. stir in the bamboo shoots, (if using) and sesame oil, serve at once.

Reviews

[breezermom]

Unfortunately, these green beans did not turn out very tastey. I had high hopes, since I love green beans, garlic, and sesame oil. For some reason, these just didn't meet expectations. Made for Potluck tag game.

[KateL]

So good and so easy, great flavor without bothersome calories. Spicy enough to make a statement, but not too spicy for our becoming sensitive GI systems. I expect to make this often, and maybe stir in some shredded rotisserie chicken or stir fry some shrimp when I add the sauce. And only 1 WW "thingie"! Thank you so much for posting this recipe, Teresa! Made for Top Favorites of 2008 Tag based on 2Bleu's recommendation.

[Maito]

This is a delicious and spicy side dish! I loved the addition of the water chestnuts. I stir fried the green beans instead of steaming them, so it came out much like the kind you get in a restaurant, a little browned and a little crisp - perfect. Next time I will double the sauce since it barely coated the veggies.