Ingredients
2 teaspoons cornstarch3/4 cup reduced-sodium chicken broth or vegetable broth1/4 cup reduced-sodium teriyaki sauce1/8 teaspoon cayenne pepper1 pound fresh green beans, cut into 2-inch pieces1 medium onion, thinly sliced1/2 cup chopped sweet red pepper1 teaspoon garlic powder2 teaspoons minced fresh gingerroot1 tablespoon canola oil
Preparation
In a bowl, combine the cornstarch, broth, teriyaki sauce and pepper until smooth; set aside. In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender. stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes until thickened.
