M
MiniMe
Guest
1 lb. fresh green beans, trimmed
1 T. sesame seeds
2 T. sesame oil
2 tsp. light soy sauce
2 T. Splenda granular
1 T. natural rice
2 shakes wine vinegar
Pinch of red pepper flakes
Salt
Place beans in a large pot of boiling water and 2 tsps. of salt for 4 minutes or until tender but still slightly firm. Drain and place in ice water until beans are cool. Drain and pat dry. Set aside. In a large nonstick saute pan toast sesame seeds until golden over low heat. Remove from pan; set aside. Add oil to pan and heat until very hot. Add beans and saute for 1-2 minutes or until hot. Mix together soy sauce, Splenda, rice, vinegar and pepper flakes, then add to pan. Saute until beans are coated and sauce is hot. Pour onto serving platter and top with sesame seeds.
1 T. sesame seeds
2 T. sesame oil
2 tsp. light soy sauce
2 T. Splenda granular
1 T. natural rice
2 shakes wine vinegar
Pinch of red pepper flakes
Salt
Place beans in a large pot of boiling water and 2 tsps. of salt for 4 minutes or until tender but still slightly firm. Drain and place in ice water until beans are cool. Drain and pat dry. Set aside. In a large nonstick saute pan toast sesame seeds until golden over low heat. Remove from pan; set aside. Add oil to pan and heat until very hot. Add beans and saute for 1-2 minutes or until hot. Mix together soy sauce, Splenda, rice, vinegar and pepper flakes, then add to pan. Saute until beans are coated and sauce is hot. Pour onto serving platter and top with sesame seeds.
