THAI-STYLE GREEN BEANS
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon natural peanut butter
1/8 teaspoon crushed red pepper flakes
1 tablespoon oil
3/4 pound fresh green beans, trimmed *
1 tablespoon shallot, chopped, 1/2 ounce
1 teaspoon fresh ginger, grated
In a small bowl, mix the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. In a large skillet or wok, sauté the green beans 3-5 minutes until crisp-tender. Add the shallot and ginger and cook for 2 minutes longer. Remove from the heat and add the sauce mixture; toss to coat.
Makes about 4 servings
Do not freeze
* About 10 1/4 ounces after trimming.
Per Serving: 88 Calories; 6g Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
I found this recipe in "Cooking for 2" magazine. Although I ended up using more green beans than the recipe called for, the original 1/2 pound would have fed more than just two people. I had trouble getting the green beans to cook well enough. Even over low heat, they were starting to get black spots but weren't getting any more tender. I think that they should be either parboiled a little first or maybe cut French-style to make them cook faster. However, I don't think these taste good enough to bother experimenting with again.