Spicy Asparagus and Green Bean Stew

  1. In a large saucepan, steam the green beans in an inch or so of water, covered, until tender-crisp.
  2. Stir occasionally.
  3. When done, remove from the heat and rinse briefly with cool water.
  4. In the meantime, heat the oil in a soup pot or large steep-sided wok.
  5. Add the onion and garlic and saute over medium heat, stirring frequently, until the onion is lightly golden.
  6. Add the water, asparagus, red pepper strips, ginger, and optional wine.
  7. Bring to a simmer, then lower the heat.
  8. Cover and simmer gently for 10 minutes, or until the asparagus and red pepper strips are tender-crisp.
  9. Add the tofu, chili paste, vinegar, and soy sauce.
  10. Once the green beans are done, add them as well.
  11. Stir gently and bring the mixture to a simmer.
  12. Dissolve the cornstarch in a small amount of water.
  13. Pour slowly into the stew, stirring.
  14. Simmer over low heat, uncovered, for 5 minutes longer.
  15. Serve at once on its own or over hot cooked rice or noodles.
  16. Per serving:
  17. Calories: 169
  18. Total fat: 7g
  19. Protein: 11g
  20. Fiber: 5g
  21. Carbohydrate: 19g
  22. Cholesterol: 0mg
  23. Sodium: 355mg

green beans, sesame oil, onion, garlic, water, slender, red bell peppers, ginger, red wine, chili paste, rice vinegar, soy sauce, cornstarch, rice

Taken from www.epicurious.com/recipes/food/views/spicy-asparagus-and-green-bean-stew-378941 (may not work)

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