Green Bean Stir-Fry

Green Bean Stir-Fry
Servings: 4


  • 1 pound green beans, trimmed
  • 2 carrots, peeled and thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 15 ounce package extra-firm tofu, drained and diced
  • 2 cups sliced mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons grated ginger

Make It

1. In large saucepan, bring 4 quarts salted water to a boil. Add green beans and boil 4 minutes. Add carrots and boil 1 minute longer. Drain well.

2. In small bowl, combine chicken broth, soy sauce, hoisin sauce, and cornstarch. Set aside.

3. In large nonstick skillet, heat oil over high heat. Add tofu and stir-fry until golden brown, about 3 minutes. Add mushrooms, garlic, and ginger; cook 3 minutes. Stir broth mixture to blend well, add to skillet, and cook 1 minute. Stir in green beans and carrots, and toss to coat.