Rating: 3 stars
1 Ratings
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Using frozen green beans in a high-heat stir-fry gives you an as-good-as-fresh crispness without having to take the time to snap all those ends.

Cheryl Slocum
Recipe by Cooking Light March 2015

Gallery

Brian Kennedy; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; swirl to coat. Add chicken in a single layer; cook 4 minutes or until browned, stirring after 2 minutes. Add ginger, garlic, and salt; stir-fry 30 seconds. Remove chicken mixture to a plate.

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  • Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; stir-fry 2 minutes. Add sherry; cook 1 minute. Add green beans, chicken stock, soy sauce, and oyster sauce; cook 3 minutes or until beans are thoroughly heated. Add noodles and chicken to pan; cook 1 minute or until noodles are heated and chicken is done, tossing to coat with sauce.

Nutrition Facts

336 calories; fat 10.2g; saturated fat 1.3g; mono fat 5.4g; poly fat 2.6g; protein 31g; carbohydrates 28g; fiber 4g; cholesterol 63mg; iron 2mg; sodium 630mg; calcium 52mg.
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