When your
garden or market is still has some fresh fall vegetables, this is a delicious way to use
some. I like to use the ginger paste
available in a tube in the salad section at our grocery instead of worrying
about using ginger roots up before they spoil.
While your husband is grilling you can quickly stir fry these veggies.
The secret
ingredient in this dish is the dried apricots instead of sweetener like honey
in the sauce. I have also used frozen garden green beans and frozen garden red peppers in this dish with good success.
Stir Fry Sesame Green
Beans
1
Pound Green Beans -- 1" pieces
1
tablespoon Oil -- olive or peanut
oil
1
cup Sweet Red Pepper -- julienned
1
cup Fresh Mushrooms -- sliced
¼
cup Onion -- thinly sliced
2
teaspoons Garlic -- minced
3
tablespoons Soy Sauce
2
teaspoons Fresh Ginger Root --
minced (I used ginger paste in the tube)
¼
cup Dried Apricots -- sliced
1
teaspoon Sesame Oil
2
teaspoons Sesame Seeds
In a large
nonstick skillet or wok, stir fry beans over medium high heat in oil for 2
minutes. Add pepper and mushrooms and
stir fry 2 minutes longer. Add onions
and garlic; stir fry 1-2 minutes more.
Combine the
soy sauce and ginger; stir into skillet.
Bring to a boil, reduce heat, simmer, uncovered for 2 minutes. Stir in apricots; cook and stir for 1 minute
longer.
Remove from
heat; stir in sesame oil and sesame seeds.
Serve immediately.
4 Servings
"Everyday Light Meals"
Per Serving:
127 Calories; 6g Fat (36.1% calories from fat); 4g Protein; 18g Carbohydrate;
6g Dietary Fiber; 0mg Cholesterol; 781mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 1/2 Fruit; 1 Fat.
My husband loves Chinese food, and I think he would like these a lot!
ReplyDeleteDon't know if it's Chinese, but my husband is the same, and he liked this!
Delete