Green Beans With Chiles (Spicy)
March 01, 2013
"Everyone loves this dish! Try it with peas and asparagus, too. I do make a few little adjustments to make it spicier, but here is the original recipe. As printed in Heather Thomas' New Vegetarian Cookbook. (I guessed at the prep time, because it takes me forever to do my prep work.)"
- Serving Size: 1 (185.9 g)
- Calories 198.7
- Total Fat - 11.5 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 755.5 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 8.5 g
- Sugars - 12.8 g
- Protein - 4.9 g
- Calcium - 57.4 mg
- Iron - 2.4 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.1 mg
Trim green beans and remove strings; cut into 1 to 3-inch pieces.
Heat the oil in a wok or deep skillet and add the garlic, ginger and chiles. Stir-fry for one minute over moderate heat.
Stir in the scallions and salt and continue stir-frying for one minute.
Add green beans and cashews and stir-fry for one minute.
Add the vegetable broth, soy sauce (I use gluten-free), sherry, and sugar and turn up the heat.
When the liquid starts to boil, reduce the heat and let it simmer for 4-5 minutes, stirring occasionally, until the liquid reduces and the beans are tender.
Sprinkle with plenty of black pepper and serve.
Tips & Variations
No special items needed.