| | | | 6 |  | tablespoons Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 2 | | tablespoons low-sodium soy sauce | | | | | 2 | | tablespoons dry sherry | | | | | 2 | | teaspoons toasted sesame oil | | | | | 1 1/2 | | pounds string beans, stems trimmed | | | | | 3 | | large cloves garlic, thinly sliced | | | | | 1 | | tablespoon grated ginger | | | | | 2 | | teaspoons unhulled sesame seeds(optional) | | | | | 1. Combine stock, soy sauce, and sherry in a small bowl, and set aside. | | | | | 2. Set a wok over high heat for 1 minute. Add oil; swirl to cover bottom and sides. Add string beans; cook, stirring and tossing, 5 minutes. Add garlic, ginger, and reserved stock mixture. Stir to combine; cook 1 minute. Cover; cook until beans are bright green but still crunchy, about 2 minutes. Remove cover; cook until no liquid remains. Sprinkle with sesame seeds, if desired; serve. | | | | | | Per serving: 68 calories, 2 g fat, 0 mg cholesterol, 9 g carbohydrate, 222 mg sodium, 3 g protein, 3 g dietary fiber. | | |
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