Ingredients
1 pound fresh green beans, cut into 1-inch pieces1 tablespoon canola oil1 cup julienned sweet red pepper1 cup sliced fresh mushrooms1/4 cup thinly sliced green onions2 garlic cloves, minced3 tablespoons reduced-sodium soy sauce2 teaspoons minced fresh gingerroot1/4 cup sliced dried apricots1 teaspoon sesame oil2 teaspoons sesame seeds, toasted
Preparation
In a large nonstick skillet or wok, stir-fry beans over medium-high heat in oil for 2 minutes. Add sweet pepper and mushrooms; stir-fry 2 minutes longer. Add green onions and garlic; stir-fry for 1-2 minutes.
Combine the soy sauce and ginger; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in apricots; cook and stir for 1 minute longer. Remove from the heat; stir in sesame oil and sesame seeds. Serve immediately.
