Spicy Green-Bean Stir-Fry
- Total Time
This Szechuan-style stir-fry is especially tasty served with boneless pork chops or skinless, boneless chicken breasts.
uncooked string beans1 pound(s), fresh, trimmed and cut into 2-inch pieces
low sodium soy sauce2 Tbsp
red wine vinegar1 tsp
hot pepper sauce½ tsp
garlic clove(s)1 clove(s), medium, minced
uncooked bamboo shoots8 oz, canned, drained and sliced (optional)
canola oil1 tsp
- 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.
- Meanwhile, combine the soy sauce, ketchup, vinegar, and hot pepper sauce in a small bowl.
- 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.