Shiitake Saute (r T)

Ginger soy sauce, shiitakes and green beans combine for a quick-to-prepare Asian-inspired side of veggies thats sky-high in vitamin C. *NOTE: We used Portobello mushrooms instead of shiitakes In a 10" nonstick skillet (we used a 12" nonstick skillet... a 10" would not have been big enough in my opinion), melt the margarine over medium heat. Add the shallots and ginger root, and cook, stirring often, until the shallots are tender, 2 to 3 minutes. Stir in the beans and shiitakes, and cook for 1 minute. Add the juice and soy sauce. Cover the pan and cook until the vegetables are tender, 3 to 4 minutes (actually it took 10 min to cook for us). Spoon any sauce remaining in the pan over the vegetables. Servings: 4 Per serving: 92 cal, 2 g fat, 172 mg sod, 2.9 g fiber, CFF 17% Preventions Quick & Healthy Cooking, June 1995 This was very, very good!! Quite easy to prepare. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 80.2, Fat 1.5g, Carb 16g, Fib 3.5g, Pro 2.7g, Sod 150mg, CFF 15.3%. Posted to Digest eat-lf.v097.n316 by Reggie Dwork <reggie@reggie.com> on Dec 13, 1997