Instructions: Ginger soy sauce, shiitakes and green beans combine for a quick-to-prepare Asian-inspired side of veggies thats
sky-high in vitamin C.

*NOTE: We used Portobello mushrooms instead of shiitakes

In a 10" nonstick skillet (we used a 12" nonstick skillet... a 10" would not have been big enough in my opinion), melt the margarine over medium heat. Add the shallots and ginger root, and cook, stirring often, until the shallots are tender, 2 to 3 minutes.

Stir in the beans and shiitakes, and cook for 1 minute. Add the juice and soy sauce. Cover the pan and cook until the vegetables are tender, 3 to 4 minutes (actually it took 10 min to cook for us). Spoon any sauce remaining in the pan over the vegetables.

Servings: 4

NOTES : This was very, very good!! Quite easy to prepare.

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