Perk up everyday green beans with this snappy saute recipe from Mary Tallman of Arbor Vitae, Wisconsin. "It's great alongside thinly sliced beef or chicken," she writes.
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
Directions
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.
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