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Hi there,I use the sugar not only for a little sweetness but to help thicken the sauce.I'm just starting to use splenda so I'd be interested in how it turnes out.Mind you the flavor of any or all of the additions don't require sugar at all.Try a little bit in a saute pan to see if you like it.
Next time you do your carrots try adding a little chrushed rosemary to the fat in the pan to release the oils and add the sugar and carrots.
Another favorit in green beans is to saute pecan quarters (pieces)in a little unsalted butter and add a tablespoon of fresh ground ginger and some brown splenda to taste to the mix.Saute around 5 min.stiring often.Use the ginger nuts to garnish cooked green beans or fish.They are good to just snack on and they keep well for other dishes.
Have a great day and good cookin...Chef Jim
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Wow! That sounds flavorful...a fun twist to the simple original.
I'm always trying to cut out the sugar. I wonder if the brown sugar version of Splenda or other sweetners would work? I know that I've used a packet of sweetner in my "glazed" carrots for an added kick and it works well.
Thank you for your "senior moment!" It sounds like a company fun recipe that can look like it is dressy like green beans almondine, but yet very healthy.
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Hello to the forum.
I suggest that you saute 1/2 to 1 cup onion till translusient.Add the lite soy and 1 to 2 tbl.brown sugar.Reduce mixture a little so that when the green beans release their water it won't thin out your sauce to much and you will have much better cling.
Garlic is another nice touch when sauteing the onion.
Sprinkle a very little bit of sesemee seed oil on the finished product and toss to coat then plate.Just saute some sesemee seeds in a dry pan till the start to pop and they are ready to put on beans.Looks and taste great.
Grated fresh ginger is also a nice addition and can stand alone without the onion.2 tbl. aught to get it.
Just wanted to give you something to think about.
Good cookin...Chef Jim...Oh by the way try lite tamari sauce in place of soy.Either one has to much salt so use only on occasion,give the old ticker a break..lol. I hope it's allright to but into peoples threads like this.I'm just having a senior moment..lol. :)
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THINNERNEWME
7/17/07 11:33 P
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Another great tip. Thank you!
have fun,
Marie=)
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GLASSOH2O
7/17/07 11:32 A
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 We have these greenbeans often. We throw them in with cooked chicken and put them over 7-grain pilaf for color and flavor. I put the left overs over my salad or brown rice for the next day's lunch. I'm glad others have enjoyed them as much as we do.
Also, another fun new trick I've found...I use the low-sodium soy Sauce as Salad dressing. It is only 10 calories and it really puts spring in the lettuce, it is a delicious alternative to even low-cal dressing.
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THINNERNEWME
7/17/07 9:17 A
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I made this recipe last night, it was easy and very good!
Have fun,
Marie=)
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SUSIESTOCKTON
7/17/07 12:14 A
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Really a great receipt. These are good with fat free ranch.
SS
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THINNERNEWME
7/16/07 3:17 P
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That is just the recipe I was looking for! I bought fresh green beans and I am already having stir fry tonight! Thank you.
Marie=)
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1 tsp- 1 Tbl olive oil (depends on green beans)
1-4 servings Green Beans (fresh or frozen)
1 Tbl-4 Tbl Low-Sodium soy Sauce
Heat Oil to medium heat drop in green beans and stir. Stir in soy Sauce and finish cooking beans till tender crisp.
Delicious, healthy and flavorful!
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