Ginger Garlic Green Beans
1 small pinch kosher salt
Bring a large pot of salted water to a boil.
Fill a large bowl with ice water.
Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels.
When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add the beans, ginger and garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
Sprinkle with salt, and remove to a serving dish.
NOTE: Recipe may be doubled, but work in batches when cooking in oil with ginger and garlic.
Per Serving (excluding unknown items): 71 Calories; 4g Fat (49.2% calories from fat); trace Saturated Fat; 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat.
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