- 3 tablespoons low fat, low sodium chicken broth
- 1 small shallot, minced
- 1 lb. trimmed green beans, cut into 1-inch lengths
- 1/2 lb. sliced and stemmed shitake mushrooms
- 2 tablespoons lite soy sauce
In a skillet over medium heat, heat the broth. Add the shallots and sauté for 3 minutes. Add the green beans and shitake mushrooms. Stir-fry for 5 minutes. Add the soy sauce. Cover and steam for 2 minutes.
Makes 6 1/2 cup servings.