When your garden or market is still has some fresh fall vegetables, this is a delicious way to use some. I like to use the ginger paste available in a tube in the salad section at our grocery instead of worrying about using ginger roots up before they spoil. While your husband is grilling you can quickly stir fry these veggies.The secret ingredient in this dish is the dried apricots instead of sweetener like honey in the sauce. I have also used frozen garden green beans and frozen garden red peppers in this dish with good success.
Stir Fry Sesame Green Beans
1 Pound Green Beans -- 1" pieces
1 tablespoon Oil -- olive or peanut oil
1 cup Sweet Red Pepper -- julienned
1 cup Fresh Mushrooms -- sliced
¼ cup Onion -- thinly sliced
2 teaspoons Garlic -- minced
3 tablespoons Soy Sauce
2 teaspoons Fresh Ginger Root -- minced (I used ginger paste in the tube)
¼ cup Dried Apricots -- sliced
1 teaspoon Sesame Oil
2 teaspoons Sesame Seeds
In a large nonstick skillet or wok, stir fry beans over medium high heat in oil for 2 minutes. Add pepper and mushrooms and stir fry 2 minutes longer. Add onions and garlic; stir fry 1-2 minutes more.
Combine the soy sauce and ginger; stir into skillet. Bring to a boil, reduce heat, simmer, uncovered for 2 minutes. Stir in apricots; cook and stir for 1 minute longer.
Remove from heat; stir in sesame oil and sesame seeds. Serve immediately.
4 Servings
"Everyday Light Meals"
Per Serving: 127 Calories; 6g Fat (36.1% calories from fat); 4g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 781mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1 Fat.
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