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Green Beans and Garlic

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 6
The great variety of climate and soil in China has resulted in the cultivation of an enormous diversity of plants. Abundant vegetation allows for economizing on the eating of flesh, to the extent that today the Chinese, by preference, eat much more vegetable and grain produce than meat, a diet that over many centuries has become extremely well balanced.
1 tablespoon peanut oil
10 large cloves garlic, peeled and left whole
2 cups Supreme Chicken Broth
1 lb green beans, topped and tailed
1 tablespoon cornstarch, mixed with 2 tablespoons cold water, for thickening
Other necessary recipes:
Supreme Chicken Broth
Green Beans and Garlic Recipe at
In large skillet (frying pan), combine the oil and garlic. Stir over medium heat until light and golden (about 2 minutes). Add the broth, cover, and simmer until the garlic is tender when pierced, about 5 minutes.

Bring the broth back to a boil and add the beans. Cook, covered, just until the beans are crisp-tender (3-4 minutes). With tongs, lift out the beans and arrange on a serving plate.

Stir the cornstarch thickening into the broth in the skillet. Bring to a boil, stirring until thickened. Spoon the sauce and garlic over the beans.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 68
Sodium: 62mg
Fiber: 3g
Carbohydrates, Total: 9g
Protein: 4g
% Cal. from Fat: 26%
Fat. Total: 2g
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