Stir-Fried Green Beans and Pepper
1/2 pound green beans
1 medium yellow or red bell pepper
1/4 cup water
1 tablespoon vegetable oil
2 teaspoons chopped fresh marjoram
OR
1/2 teaspoon dried marjoram leaves
Cut off ends of green beans and discard. Cut beans crosswise in half.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into 1/2-inch pieces.
Heat the water and beans to boiling in the skillet over high heat. Reduce
heat just enough so water bubbles gently. Cover and cook about 5 minutes
or until beans are crisp-tender when pierced with a fork. Larger, more
mature beans will need to cook longer than young, small beans. If
necessary, drain off any excess water.
Add the bell pepper and oil to the beans in the skillet. Increase heat to
medium-high. Stir-fry with a turner or large spoon about 2 minutes,
lifting and stirring constantly, until bell pepper is crisp-tender when
pierced with a fork. Stir in marjoram.
Cook:
“0:08″
Per serving: 54 Calories (kcal); 4g Total Fat; (53% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 10-inch skillet
Tips
To do ahead, wash and cut up green beans and bell pepper. Store
airtight in refrigerator until needed.
Drain any remaining water from the beans by pouring them into a
strainer or colander. Then return them to the skillet.
Comments
Got something to say?