This is a Very Good Stir-Fry Green Beans Recipe for Diabetics, But, can be used by anyone.The recipe comes from Splenda.
- 1 1⁄2 tablespoons minced garlic
- 1 1⁄2 tablespoons minced fresh ginger
- 2 scallions, minced (white and green parts)
- 2 tablespoons dry sherry
- 2 tablespoons Splenda sugar substitute
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 tablespoons peanut oil or 2 tablespoons canola oil
- 1 1⁄2 lbs green beans, trimmed and rinsed
- 2 tablespoons water
- Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
- Set aside.
- Stir- Fry: In a large skillet or wok.
- Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
- Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
- Add the sauce and continue stir-frying for 5 or 6 more minutes.
- Until the beans are tender,BUT, not over cooked.
- Serve immediately.
These were absolutely delicious! I used a chopped shallot in place of the ginger and scallions (none on hand) and chicken broth in place of the water when stir frying. The sauce was thick and tasty. I sprinkled toasted sesame seeds over the whole thing before serving and served with sweet and sour chicken and steamed rice. Great meal!
This was quite the hit at dinner with our friends. Even the ones who had dinner before they came over had to try the green beans. I was tired of steaming vegetables and decided to hunt for a stir fry recipe. It was on short notice so I didn't have any ginger or scallions. I used half an onion and at the suggestion of my husband added a whole packet of sliced mushrooms.
I really enjoyed making this. I used a bit of brown sugar instead of the splenda, but otherwise followed the recipe. It would be great to use the sauce with other veggies that go with ginger such as carrots. Thanks for sharing this recipe.