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Nutrition Facts
Serving Size 1 (195g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 70
Calories from Fat 13		(18%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 340mg		14%
Potassium 567mg		16%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 5.2g	20%
	Sugars 4.0g
Protein 4.1g		8%
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Ww Szechuan Green Bean Stir-Fry 1- Point

Recipe #302772 | 20 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: TeresaS
May 8, 2008

This is out of my old WW cookbook called 123 Success Recipe Collection, dated 1997.This side dish is packed with flavor and color. Serve it with chicken breasts marinated in a teriyaki-soy mixture for a speedy, delicious supper.

SERVES 4 (change servings and units)

Ingredients

1 lb green beans, cut into 2-inch lengths
2 tablespoons reduced sodium soy sauce
2 teaspoons ketchup
1 teaspoon red wine vinegar
1 teaspoon cornstarch, dissolved in
3 tablespoons water
1/2 teaspoon hot red pepper sauce
1/2 garlic clove, minced
1 (8 ounce) can bamboo shoots or sliced water chestnuts, drained
1 teaspoon sesame oil

Directions

1
In a large saucepan, steam the green beans until crisp, about 5 minutes.
2
Drain in a colander.
3
Meanwhile, in a small bowl, combine the soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.
4
Spray a large nonstick skillet with nonstick cooking spray;heat. Stir-fry the green beans and garlic 2 minutes add the soy sauce mixture and cook, stirring, until thickened, about 3 minutes longer. stir in the bamboo shoots, (if using) and sesame oil, serve at once.

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Course > Side Dishes
Main Ingredient > Vegetables > Greens
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: breezermom

On Jul 18, 2009

Unfortunately, these green beans did not turn out very tastey. I had high hopes, since I love green beans, garlic, and sesame oil. For some reason, these just didn't meet expectations. Made for Potluck tag game.

0 people found this review helpful

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From: 2Bleu (Bird&Buddha)

On Dec 28, 2008

This recipe made it into our Favorite Finds of 2008. 8/25/08 - Wow, Wow, Wow! What an amazing recipe! I made it a bit different by whisking all the ingredients minus the beans and bamboo/chestnuts (none on hand) into a medium saucepan. Once the cornstarch incorporated (instantly using room temperature ingredients), I added 2 cans of drained green beans. This is fantastic and I've already put water chestnuts on my grocery list to make again with them because I can imagine the wonderous flavors with it already! A great recipe to use up bland canned beans! Thank you so much Teresa, this will be a staple in our house!

1 person found this review helpful

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From: KateL

On Feb 17, 2009

So good and so easy, great flavor without bothersome calories. Spicy enough to make a statement, but not too spicy for our becoming sensitive GI systems. I expect to make this often, and maybe stir in some shredded rotisserie chicken or stir fry some shrimp when I add the sauce. And only 1 WW "thingie"! Thank you so much for posting this recipe, Teresa! Made for Top Favorites of 2008 Tag based on 2Bleu's recommendation.

2 people found this review helpful

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From: Maito

On Jan 2, 2009

This is a delicious and spicy side dish! I loved the addition of the water chestnuts. I stir fried the green beans instead of steaming them, so it came out much like the kind you get in a restaurant, a little browned and a little crisp - perfect. Next time I will double the sauce since it barely coated the veggies.

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