Ingredients serve 4 (1/2-cup servings)
½ pound fresh green beans, trimmed
1 tbl soy sauce
1 tsp cornstarch
2 tbl apricot preserves or orange marmalade
2 tsp Cool Curry Spice Blend
2 tsp 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 a small bowl until smooth. Add preserves and curry powder; mix well. Set aside.
Heat sesame oil in a 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.