Ingredients

1 1/2 pounds fresh green beans
1 medium red bell pepper
1 medium yellow bell pepper
1 small yellow onion
1/2 cup sliced almonds
1 tablespoon flour
1 teaspoon coarse black pepper
1 tablespoon brown sugar
packed
3 tablespoons soy sauce
1 1/2 tablespoons fresh lemon juice
2 tablespoons canola oil
2-3 fresh garlic cloves
diced

Directions

Preheat oven to 400 degrees F. Wash beans. Trim the ends off the green beans and cut into 1/2 inch pieces. Place green beans in a medium saucepan and cover with water. Bring to a boil and cook for 3 minutes or until beans are tender crisp. Drain and pour beans into a bowl of ice water to cool. Drain and pat dry. Core peppers and cut into thin strips. Peel onion and slice into thin strips. Spread the sliced almonds on a baking sheet, bake with the rack in the top position at 400 degrees F until lightly browned, 3 to 5 minutes. Mix the flour, black pepper and brown sugar together in a small bowl; stir in soy sauce and lemon juice until smooth.  A tablespoon of cold water can be added if sauce is too thick. In a large skillet or wok, add the canola oil and heat to medium high. Add onion and stir-fry for 1 minute. Add garlic and peppers and stir-fry for 2 minutes. Add beans and stir-fry for an additional 2 minutes. Add sauce and toss/cook until sauce evenly coats the beans. Remove to serving plate and sprinkle with the sliced almonds.

Nutrition Facts

120 calories
7 g fat
0.5 g saturated fat
440 mg sodium
14 g carbohydrate
4 g fiber
6 g sugar
4 g protein