Ingredients
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon pale, dry Sherry or dry white wine
- 1 small cube chicken bouillon
- ⅔ cup chicken broth
- 1 pound green beans
- 1 tablespoon oil, like peanut or canola
- 2 tablespoons butter
- 4 to 6 cloves garlic, minced
- 2 scallions, chopped
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
151 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 16 milligrams cholesterol; 286 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- Mix soy sauce, sugar and Sherry and set aside.
- In a large saucepan, dissolve bouillon in the chicken broth over high heat. Add the beans, and simmer until nearly all liquid has evaporated, about 5 to 8 minutes, stirring constantly. Drain the beans and set aside.
- In a wok or skillet, heat the oil and butter. Add garlic and scallions and stir-fry for about 30 seconds, or until just softened. Add the beans and toss until coated. Sprinkle soy-sugar-Sherry mix over beans and stir-fry for 1 minute. Serve hot.
20 minutes
Dining and Cooking