- 1 1/4 pounds fresh green beans, trimmed
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 2 teaspoons canola oil
- 2 teaspoons sesame oil
- 2 tablespoons water
- 4 teaspoons reduced-sodium soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 teaspoons sesame seeds, toasted
- In a nonstick skillet, saute the beans, water chestnuts, mushrooms and garlic in canola oil and sesame oil for 5-6 minutes or until almost tender. Add the water, soy sauce, sugar, pepper and salt. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. Sprinkle with sesame seeds.