Thai Green Beans (Cooking Light Magazine)

1/2 pound fresh green beans
Vegetable cooking spray
1 teaspoon vegetable oil
1 cup sliced fresh mushrooms
3 cloves garlic, minced
3 tablespoons cold water
1 1/2 teaspoons corn starch
2 green onions, cut into 1 1/2 inch pieces
1 tablespoon low sodium soy sauce
1/4 teaspoon pepper
2 tablespoons chopped unsalted dry-roasted peanuts
1 tablespoon chopped fresh cilantro

Wash beans; trim ends and remove strings. Cut beans in half, set aside.

Coat a skillet with cooking spray. Add oil; place over high heat until hot. Add mushrooms and garlic; saute 1 minute. Reduce heat to medium. Add beans, and cook 3 minutes or until tender crisp.

Combine water and corn starch; stir well. Add corn starch mixture, green onions, soy sauce and pepper to beans; cook 2 minutes or until thickened, stirring constantly.

Remove from heat; sprinkle with peanuts and cilantro. Serve warm,

Yield: 4 servings (approx. 72 calories per 1/2 cup serving)