8 Servings
1 tablespoon light soy sauce
1/8 teaspoon cayenne pepper
1/2 cup
beef broth
2 cups sliced onions
4 stalks celery, diagonally sliced
1 green
bell pepper, cut into thin strips
9 ounces French-cut green beans
24 ounces
pinto beans, drained and rinsed
16 ounces cherry tomatoes, cut in quarters
1/4
cup minced parsley
freshly ground black pepper
1 1/2 teaspoons minced ginger
1/2
teaspoon curry powder
2 teaspoons cornstarch
2 tablespoons sherry
2 teaspoons
hot pepper oil
1/2 teaspoon salt
1 teaspoon garlic powder
In a
small bowl, blend ginger, curry powder, garlic powder and salt. Set aside. Combine
cornstarch, sherry, soy sauce, 1/8 teaspoon cayenne pepper and beef broth. Set aside.
In a nonstick skillet or wok, heat 2 teaspoons hot pepper oil to 375 F. Add ginger
mixture and stir. Add the celery and onion next and stir fry until tender crisp.
Add cornstarch mixture; stir until clear. Add pinto beans, green pepper, French-cut
green beans, to skillet
or wok. Add cherry tomatoes and toss gently until heated;
add parsley and black pepper.
Serve immediately.
Amount Per Serving
Calories 223 Calories from Fat 22
Percent Total Calories
From:
Fat 10% Protein 17% Carb. 71%
Nutrient Amount per Serving Value
Total Fat 2 g 4%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 1060 mg 44%
Total Carbohydrate 40 g 13%
Dietary Fiber 6 g 23%
Sugars 0 g
Protein 10 g
Vitamin A 28% Vitamin C 107% Calcium 0% Iron 26%
