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Curry powder adds a depth of flavor to this easy side dish. Serve it alongside simply grilled or broiled pork or chicken. Photo credit: Eva Kosmas from Adventures in Cooking.
1/2 pound fresh green beans, trimmed
1 tablespoon reduced sodium soy sauce
1 teaspoon cornstarch
2 tablespoons apricot preserves or orange marmalade
2 teaspoons McCormick® Curry Powder
2 teaspoons sesame oil
1 small red bell pepper, cut into thin strips (1 cup)
Cook green beans in simmering water to cover about 4 minutes or until tender-crisp. Drain; rinse with cold water. Drain well. Set aside.
Mix soy sauce and cornstarch in small bowl until smooth. Add preserves and curry powder; mix well. Set aside.
Heat sesame oil in large nonstick skillet on medium-high heat. Add bell pepper; cook and stir 3 minutes. Add green beans; cook and stir 2 minutes. Add soy sauce mixture; cook 1 minute or until sauce thickens and glazes the vegetables.
(Amount per serving)