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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2 teaspoons cornstarch
  • 3/4 cup reduced-sodium chicken broth or vegetable broth
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1/8 teaspoon cayenne pepper
  • 1 pound fresh green beans, cut into 2-inch pieces
  • 1 medium onion, thinly sliced
  • 1/2 cup chopped sweet red pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons minced fresh gingerroot
  • 1 tablespoon canola oil

Nutritional Facts

1 cup: 111 calories, 4g fat (0 saturated fat), 0 cholesterol, 438mg sodium, 17g carbohydrate (0 sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. In a bowl, combine the cornstarch, broth, teriyaki sauce and pepper until smooth; set aside. In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender. stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes until thickened. Yield: 4 servings.
Originally published as Spicy Green Bean Saute in Light & Tasty April/May 2003, p21


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