In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus. Makes about 1 1/4 cups. Gourmet April 1990
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 1|
|Calories from Fat: 64 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 1650.1mg||57 %|
|Potassium 457.6mg||12 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 17g|
|Protein 6.2g||9 %|
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Calories per serving: 172
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