Cantonese Shrimp and Beans

114% pounds shrimp, fresh or 14 teaspoon ginger
frozen 1 teaspoon salt
1 clove garlic, mashed Few grains pepper
Y cup thinly sliced green onions 10 ounces cut green beans, fresh
1 tablespoon oil or frozen
1 cup chicken broth or 1 chicken 1 tablespoon cornstarch
bouillon cube dissolved in 1 1 tablespoon cold water

cup boiling water

Thaw shrimp if frozen. Peel and remove sand vein from shrimp.
Sauté shrimp, garlic and green onions in oil for 3 minutes, stirring
frequently. If necessary, add a little of the chicken broth to prevent
sticking. Stir in ginger, salt, pepper, beans and the rest of the
chicken broth. Cover. Simmer 3 minutes longer, or until beans are
cooked but still crisp. Combine cornstarch with cold water; stir
into shrimp mixture; simmer 1 minute longer.

Makes 6 servings—approximately 200 calories per serving.