Gingered Green Beans

From: Eating Well Magazine, July/August 1991



1 lbs. green beans, trimmed and cut into thirds

1 T soy sauce

2 teaspoons dark sesame or peanut oil

1 tsp cornstarch

1 T. peeled, minced fresh gingerroot

dash dry sherry

1 clove garlic, minced

4 scallions, sliced

1/4 C. chicken stock

2 T chopped walnuts


Instructions: Blanch beans in boiling water about 3 min. Drain. Plunge into cold water, drain, pat dry. Heat oil in large nonstick skillet and add ginger and garlic. Stir-fry for 10-15 seconds. Do not brown. Add green beans and cook 1 minute. Mix stock, soy sauce, sherry, cornstarch and add to green beans. Boil, stirring constantly, and then reduce heat, cover, simmer for 3-4 minutes. Add scallions and stir. Place in serving bowl and sprinkle with walnuts. Serves 6.