Makes 6 servings
2 pounds fresh green beans, stems removed
2 tablespoon soy sauce
1 tablespoon dry sherry
1/4 teaspoon salt
1/2 tablespoon sugar
1/2 tablespoon red wine vinegar
1/2 teaspoon hot chili sauce
2 teaspoon olive oil
1 teaspoon minced gingerroot
1 tablespoon minced garlic
1 teaspoon sesame oil
2 tablespoon scallion rings, white part only
Bring 1/2 inch of water to boil in a 10 inch skillet, over high heat. Add green beans, cover and cook 2 minutes. Turn off heat and let stand 30 seconds. Drain beans and rinse with cold water to stop cooking. Drain again and pat dry with kitchen towel. Set aside.
Mix together soy sauce, sherry, salt, sugar, vinegar and chili sauce in a small bowl until sugar dissolves, set aside.
Heat dry skillet over medium heat until hot. Add olive oil and swirl to coat pan. Add ginger and garlic and cook, stirring until aromatic, about 30 seconds. Add green beans and soy sauce mixture, stir vigorously and toss until liquid is absorbed. Drizzle in sesame oil then transfer to a serving dish. Sprinkle scallion rings on top and serve.
Per serving 81 calories 2.5 grams fat