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Spicy Green-Bean Stir-Fry

1
Points® value
Total Time
20 min
Prep
8 min
Cook
12 min
Serves
4
Difficulty
Easy
This Szechuan-style stir-fry is ready in just 20 minutes and full of wonderful spice. Green beans and bamboo shoots make it super crunchy, great for kids. If they are sensitive, dial back the hot pepper sauce and have more on the table to add individually. Ketchup may seem out of place but it adds a great sweetness to the sauce. Try this easy stir-fry as a side served with boneless pork chops or skinless, boneless chicken breasts. Add any vegetables you like to amp the veggies. Red bell pepper and broccoli both work well here. Add some steamed browned rice to complete the plate or make a delicious lunch bowl by serving the stir-fry alone over rice noodles.

Ingredients

Uncooked string beans

1 pound(s), fresh, trimmed and cut into 2-inch pieces

Less sodium soy sauce

2 Tbsp

Ketchup

2 tsp

Red wine vinegar

1 tsp

Hot pepper sauce

½ tsp

Garlic

1 clove(s), minced

Uncooked bamboo shoots

8 oz, canned, drained and sliced (optional)

Canola oil

1 tsp

Instructions

  1. Put the green beans in a steamer basket and set in a saucepan over 1 inch of boiling water. Cover tightly and steam until crisp-tender, about 5 minutes.
  2. Meanwhile, combine the soy sauce, ketchup, vinegar, and hot pepper sauce in a small bowl.
  3. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the green beans and garlic; stir-fry, about 2 minutes. Add the soy-sauce mixture and cook, stirring occasionally, about 1 minute. Stir in the bamboo shoots (if using) and oil. Yields about 3/4 cup per serving.

Notes

The bamboo shoots are an optional ingredient; you can also add sliced water chestnuts.

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