Stir-Fry Sauce:
1 1/2 tbsp minced garlic
1 1/2 tbsp minced fresh ginger
2 scallions, minced both white and green parts
2 tbsp non-sweetened apple juice
2 tbsp Splenda granular
2 tbsp soy sauce*
1 tbsp water
Combine all the sauce ingredients in a small bowl. Set aside.
2 tbsp canola oil
1 1/2 lbs green beans, trimmed and washed
2 tbsp water
In a wok or large skillet, heat the oil. Add the green beans and stir-fry approximately 2 minutes until just barely crisp.
Add water and continue stir-frying for another 2 minutes or until beans are slightly tender and water has evaporated.
Add the sauce and continue stir-frying for 5-6 minutes, until the beans are tender but not overcooked. Serve immediately.
Yield: 6 servings
Per serving: 90 calories, 3 g protein, 10 g carbs, 5 g (1 sat) fat, 4 g fiber, 0 cholesterol, 310 mg sodium
1 1/2 tbsp minced fresh ginger
2 scallions, minced both white and green parts
2 tbsp non-sweetened apple juice
2 tbsp Splenda granular
2 tbsp soy sauce*
1 tbsp water
Combine all the sauce ingredients in a small bowl. Set aside.
2 tbsp canola oil
1 1/2 lbs green beans, trimmed and washed
2 tbsp water
In a wok or large skillet, heat the oil. Add the green beans and stir-fry approximately 2 minutes until just barely crisp.
Add water and continue stir-frying for another 2 minutes or until beans are slightly tender and water has evaporated.
Add the sauce and continue stir-frying for 5-6 minutes, until the beans are tender but not overcooked. Serve immediately.
Yield: 6 servings
Per serving: 90 calories, 3 g protein, 10 g carbs, 5 g (1 sat) fat, 4 g fiber, 0 cholesterol, 310 mg sodium
*I use low.-sodium soy sauce. That will lower your sodium numbers above
Note: File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.