A good source of Vitamin C, Vitamin K and Vitamin A.
Total Prep and Cook Time: 20 minutes
Serves: 4, 1 cup servings
Per Serving: 59 calories, 2g fat, 0g saturated fat, 3g protein, 327mg sodium, 10g carbs, 5g fiber
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) as long as the vegetables are well cooked.
*To cut back on sodium, use less than 1 tablespoon black bean-garlic sauce, or simply leave out and season with low salt seasoning.
- Heat oil in a large skillet over medium-high heat. Add green beans and crushed red pepper and cook, stirring often, until seared in spots, 2-3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
- Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce. Cook, stirring often, until heated through and most of the liquid has evaporated, 1-2 minutes.
Recipe from: Eating Well, Dec 05/Jan 06 issue