Dietician's Tip: Green beans are a good source of fiber and vitamin C. Blanching (boiling then cooling) preserves the color and texture of the beans.
- 1 pound green beans, stems trimmed
- 2 teaspoons olive oil
- 1 red bell pepper, seeded and cut into thin slices
- 1/2 teaspoon chili paste or red pepper flakes
- 1 clove garlic, finely chopped
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chili paste and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.
Nutritional analysis per serving
Serving size: About 3/4 cup
- Calories 54
- Cholesterol 0 mg
- Monounsaturated fat 1 g
- Saturated fat <1 g
- Sodium 103 mg
- Total carbohydrate 7 g
- Dietary fiber 3 g
- Protein 2 g
- Serving size About 3/4 cup
- Total fat 2 g