1 pound fresh green beans, washed
1 (5-ounce) can sliced water chestnuts
1/2 cup chicken broth
1 teaspoon finely chopped ginger root (or 1/2 teaspoon ground ginger)
1 small clove garlic, finely chopped
1 teaspoon soy sauce
Freshly ground pepper to taste
Slice the beans and the water chestnuts ahead of time. Cook just before mealtime in order to serve them piping hot. Combine the chicken broth, ginger root (we used fresh) and garlic in a fry pan. Bring to boil. Add the beans and water chestnuts. Sprinkle with soy sauce. Cover tightly and steam 7 to 8 minutes or until crisp tender. If the moisture has not evaporated, remove the cover, raise the heat slightly and shake the pan to help evaporation of the remaining liquid. Season to taste with pepper. Only 44 calories in a 3/4-cup serving.
Maureen Bierman in Schramm Farms & Orchards newsletter
Thursday, August 05, 1999
