Green Soybean Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Green soybeans, 1 can, drained & rinsedGreen beans, fresh, 1 cup, broken into piecesSwiss chard stems, 1 cup, chopped fineCarrots, raw, 2 cups choppedWater, 1.5 cupsRice vinegar, 2 TSoy Sauce, 1/2 cupHoney, 3 TMushrooms, 3 large fresh, choppedChinese rice noodles, 2 cupsGarlic, 2 medium cloves, dicedOlive Oil, 3 TCorn starch, 3 T
Cook rice noodles in hot water for 5 minutes; drain and rinse with cold water, and set aside.
Stir-fry garlic in olive oil. Add Swiss chard stems, carrots, and green beans; stir-fry on low for 5 minutes.
Add sauce ingredients: rice vinegar, soy sauce, corn starch, water, and honey. Increase heat to medium, stirring frequently. When sauce thickens, add mushrooms and soybeans. Stir to coat and cook another 3 minutes or so.
Serve over noodles. Can also be served over brown rice.
Makes about six 1.5-cup servings. You can substitute any fresh veggies you have in the refrigerator.
Number of Servings: 6
Recipe submitted by SparkPeople user SUKEYVET.
Stir-fry garlic in olive oil. Add Swiss chard stems, carrots, and green beans; stir-fry on low for 5 minutes.
Add sauce ingredients: rice vinegar, soy sauce, corn starch, water, and honey. Increase heat to medium, stirring frequently. When sauce thickens, add mushrooms and soybeans. Stir to coat and cook another 3 minutes or so.
Serve over noodles. Can also be served over brown rice.
Makes about six 1.5-cup servings. You can substitute any fresh veggies you have in the refrigerator.
Number of Servings: 6
Recipe submitted by SparkPeople user SUKEYVET.
Nutritional Info Amount Per Serving
- Calories: 413.7
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,087.7 mg
- Total Carbs: 70.7 g
- Dietary Fiber: 5.4 g
- Protein: 10.6 g
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