Szechuan Green Bean Stir-Fry
- Total Time
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.
uncooked green snap beans1 pound(s), cut into 2 inch length
low sodium soy sauce2 Tbsp
red wine vinegar1 tsp
cornstarch1 tsp, (dissolved with 3 tablespoons water)
hot pepper sauce½ tsp
garlic clove(s)1 clove(s), medium, minced
canned bamboo shoots1 cup(s), sliced, drained
sesame oil1 tsp
- 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.