Stir-Fried Green Beans with Ginger and Water Chestnuts
ingredients
2 t vegetable oil, divided
1 lb green beans, trimmed
2 t peeled, grated fresh ginger
1 clove garlic, minced
½ t sugar
1 8-oz can (5 oz drained) of sliced water chestnuts, drained
¼ cup low-sodium chicken broth
1 t low-sodium soy sauce
¼ t ground white pepper
1/8 t crushed red pepper flakes
1 t cornstarch
1 T cold water
directions
In a large wok or heavy skillet, heat 1 t of oil over medium-high heat. Add the green beans and stir-fry for about 3 minutes. With tongs, remove them from the wok/skillet and set aside.
Add the remaining 1t of oil to the wok/skillet. Add the ginger and garlic and stir-fry for 30 seconds. Return the green beans to the wok, and mix in the sugar and the water chestnuts. Stir-fry for 1 minute.
Combine the broth, soy sauce, white pepper, crushed red pepper flakes and add to the green beans. Cover and steam for about 2-3 minutes. In a small bowl, combine the cornstarch and the cold water. Add to the wok/skillet and cook and stir until the sauce is thickened.
(Adapted from a recipe found in “Diabetes Forecast”, June, 2012)