1. Heat oil in a large nonstick skillet or wok over medium heat. Add pistachios. When nuts become fragrant and start to darken, stir in green beans. Cook, stirring, until the beans turn bright green, about 5 minutes.
2. Pour in chicken broth. Season to taste with salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (45%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 379.5mg||13 %|
|Potassium 313.2mg||8 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 6.6g|
|Protein 3.6g||5 %|
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Calories per serving: 89
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