Ww Szechuan Green Bean Stir-Fry 1- Point
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.
- Ready In:
- 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
- 1⁄2 teaspoon hot red pepper sauce
- 1⁄2 garlic clove, minced
- 1 (8 ounce) can bamboo shoots or (8 ounce) can sliced water chestnuts, drained
- 1 teaspoon sesame oil
- In a large saucepan, steam the green beans until crisp, about 5 minutes.
- Drain in a colander.
- Meanwhile, in a small bowl, combine the soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.
- 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.
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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.