Green Beans with Water Chestnuts
Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
green beans
fresh |
|
| ½ | cup |
chicken broth
|
|
| 1 | teaspoon |
ginger root
finely chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| ⅓ | cup |
water chestnuts
thinly sliced |
*
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
green beans
fresh |
|
| 118 | ml |
chicken broth
|
|
| 5 | ml |
ginger root
finely chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| 79 | ml |
water chestnuts
thinly sliced |
*
|
| 5 | ml |
soy sauce, tamari
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Slice the green beans and water chestnuts ahead of time, but cook just before meal time.
Serve tender-crisp and piping hot.
Thin, fresh asparagus spears can be substituted for green beans.
Wash and drain green beans.
French-cut in half lengthwise; set aside.
Combine chicken broth, ginger root and garlic in a frypan; bring to a boil.
Add green beans and water chestnuts.
Sprinkle with soy sauce.
Cover tightly and steam 7 to 8 min until tender-crisp.
If moisture has not dried off, remove cover, raise heat briefly and shake pan to evaporate remaining liquid.
Season to taste with pepper.
