Green Bean Stroganoff

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* Exported from MasterCook *

 

Green Bean Stroganoff

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 112

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large onions -- thinly sliced

2 cloves garlic -- minced

1/3 cup dry white wine

1 1/2 pounds frozen or fresh whole small green beans

3/4 pound fresh mushrooms -- sliced

1 tablespoon dried basil

(or 3 tablespoons chopped fresh)

10 1/2 ounces reduced-fat firm silken tofu

1/3 cup water

1/3 cup soy sauce or tamari

2 1/2 tablespoons lemon juice

1/4 teaspoon sugar or alternate sweetener

salt and freshly ground black pepper -- to taste

 

Serves 6

 

The original of this deliciously simple recipe was given to me many years

ago by Judy Savage, who keeps a kosher kitchen in Northford,

Connecticut. Frozen, whole, small green beans work well during the winter

season. Serve over regular pasta, broken in half before cooking, instead

of the traditional egg noodles, as it contains no egg.

 

Heat a large, heavy, nonstick or lightly oiled skillet, over high

heat. Add the onions and garlic, and steam-fry with 3 tablespoons of the

wine until the onion starts to soften (using a little water if

necessary). Add the green beans, mushrooms, basil, and remaining

wine. Cover and cook over medium heat for 5 minutes, or until the beans

are done to your liking.

 

Meanwhile, mix the tofu, water, soy sauce, lemon juice, and sugar in a

blender or food processor until very smooth. Pour this into the pan with

the vegetables. Turn the heat to low, and heat the mixture gently. Taste

for salt and pepper. Serve hot over hot, cooked linguine or fettucine noodles.

 

Per serving: Calories: 154, Protein: 10 gm, Fat 2 gm, Carbohydrates: 19 gm.

 

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