Asian Green Beans and Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
green beans -- trimmed and sliced |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
tablespoon |
olive oil |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
hoisin sauce |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- finely minced |
|
1 |
teaspoon |
Dijon mustard |
Boil green beans for 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking. Heat oil in large frying pan or wok to medium. Add onion and cook one minute. Add garlic and ginger to frying pan or wok and cook until fragrant about 30 seconds. Add soy sauce, hoisin, and mustard and stir to coat vegetables. Makes 4 servings. |
Per Serving: 89 Calories; 4g Fat (35.8% calories from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 239mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |