Tuesday, January 25, 2011

Spicy Asian Green Beans

These would have been wonderful IF I would have used REDUCED SODIUM soy sauce like the recipe says. We didn't have any open, so just used the regular. These had a great flavor, just WAY too salty with full sodium. I will try these again and follow the recipe as written. We did use canned green beans, since that was what I had on hand.

Spicy Asian Green Beans
Grainlady at ths.gardenweb.com

1-bag (14-oz.) frozen whole green beans, or one qt canned beans, drained and heated
1/4 c. orange juice
1 t. cornstarch
3 T. reduced-sodium soy sauce
1/8-1/4 t. crushed red pepper flakes
1 small clove garlic, minced

Cook green beans as directed on bag.(or drain and heat canned beans) Drain; place in serving bowl.

Meanwhile, in 1-quart saucepan, mix all sauce ingredients until well blended. Heat to boiling. Reduce heat to low; simmer 1-2 minutes, stirring constantly, until thickened and clear.

Stir sauce into cooked green beans to coat.

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