This was posted on Paula G on RecipeZaar. She says she modified it from a recipe found in the Summer 2006 edition of Cooking for 2. I've cut the oil in half and used sesame oil instead of the generic oil called for in the recipe.
This isn't the greatest picture. It was taken a few months back with my Olympus C750, which had just 4.0 megapixels. It just didn't take great macros. I've since upgraded to a Canon G7, with 10.0 megapixels, and it's been great for my food photography. That being said, I can't blame the camera anymore if my shots are out of focus a little. I'll have to update this picture the next time I make the dish.THAI-STYLE GREEN BEANS
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce, or oyster sauce
2 tablespoons reduced-fat peanut butter
1/4 teaspoon red pepper flakes (1/8 to 1/4)
2 tablespoons shallots, minced
2 teaspoons ginger, grated
1 teaspoons sesame oil, 1-2
1 pound green beans, trimmed
Garnishes:
cilantro, chopped
dry roasted peanuts
Combine the soy sauce, oyster or fish sauce, peanut butter and crushed red pepper in a small bowl; set aside.
Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave. Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.
In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot. Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.
Once the sauce is thoroughly combined, stir in beans and warm in sauce. Prior to serving sprinkle with chopped cilantro and peanuts if desired.
Per Serving (excluding garnishes): 117 Calories; 5g Fat (38.8% calories from fat); 5g Protein; 14g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 357mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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