1 to 2 tsp salt, according to taste
1 tbsp sesame seeds
2 tsp sesame oil
2 tbsp lite soy sauce
2 tbsp Splenda Granular
1 tbsp natural rice wine vinegar
Pinch of red pepper flakes
Place beans in a large part of boiling water, enough to cover, and add salt. Cook approximately 4 minutes or until crisp tender. Drain and place in ice water to stop the cooking process. Drain; pat dry and set aside.
In a large nonstick pan, saute sesame seeds over low heat until golden. Remove seeds from pan and set aside.
Add the oil to the same pan and heat to very hot (not smoking); add the beans and saute until beans are hot, about 2 minutes.
Combine all remaining ingredients, except the sesame seeds, and add to the beans in the pan. Cook, stirring, until beans are coated and the sauce is hot. Sprinkle with the sesame seeds before serving.
Yield: 4 servings
Per serving: 70 calories, 9 g carbs (3 g fiber), 2 g protein, 250 mg sodium if using 2 teaspoons salt
Diabetic exchanges: 1 1/2 vegetable, 1 fat
Note: File Photo