Ww Szechuan Green Bean Stir-Fry 1- Point

Ww Szechuan Green Bean Stir-Fry 1- Point created by breezermom

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:
20mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@teresas
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@teresas
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"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."

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  1. Spencer 2
    This was a nice way to serve the overabundance of green beans that I harvested from the garden this summer. I will definitely make it again. Green beans can tend to be bland but this recipe added a nice flavor while still being healthy.
  2. LifeIsGood
    I really loved this combination. The green beans turned out perfectly and the sauce was so delicious. I used water chestnuts and thought it paired beautifully. A yummy way to get some extra veggies! Thank you.
  3. breezermom
    Ww Szechuan Green Bean Stir-Fry 1- Point Created by breezermom
  4. 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.
  5. 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.
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