Serves: 4
Total Calories: 201

1/4 cup salted black beans
4 small zucchini (about 16 ounces)
2 hot green chilies
2 green onions, (with tops)
1/4 cup chicken broth
1 tablespoon cornstarch
1 teaspoon sugar
3 tablespoons vegetable oil
2 teaspoons finely chopped garlic

Place beans in small bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well. Cut zucchini into 2 x 1/2-inch strips. Remove seeds and membranes from chilies. Finely chop chilies. Cut green onions diagonally into 1-inch pieces. Mix broth, cornstarch and sugar.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add beans, chili peppers and garlic stir-fry 20 seconds. Add zucchini stir-fry 2 minutes. Stir in cornstarch mixture cook and stir until thickened. Add green onions cook and stir 15 seconds.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 201
Calories from Fat: 94

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Asparagus with Water Chestnuts
Braised Mushrooms with Lettuce
Fun See Vegetables
Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies