Szechuan Green Bean Stir-Fry
Uncooked green snap beans
1 pound(s), cut into 2 inch length
Low sodium soy sauce
Red wine vinegar
1 tsp(s), (dissolved with 3 tablespoons water)
Hot pepper sauce
1 clove(s), medium, minced
Canned bamboo shoots
1 cup(s), sliced, drained
- In a large sauce pan, steam green beans until crisp, about 5 minutes. Drain in a colander.
- Meanwhile, in a small bowl, combine soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.
- Spray a large nonstick skillet with nonstick cooking spray; heat. Stir-fry green beans and garlic 2 minutes; add soy sauce mixture and cook, stirring, until thickened, about 2 minutes longer. Stir in bamboo shoots and sesame oil; serve at once.