Ingredients:
1 1/4 lbs stringless green beans
1 (15 ounce) cans baby corn, rinsed and drained
2 tablespoons butter
1 tablespoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1/4 cup dry white wine ( or dry sherry)
1 cup chicken broth
6 drops soy sauce ( or Maggi seasoning)
1/2 teaspoon salt ( to taste)
1/4 teaspoon black pepper ( to taste)
1 tablespoon cornstarch, mixed with
3 tablespoons water
1/4 cup toasted pine nuts
Directions:
Remove tips from green beans and steam for 20-25 minutes or until tender, or cook by another method.
Heat butter in a large skillet over medium heat; add thyme and rosemary, allow herbs to warm in the butter.
Add sherry, chicken broth, Maggi seasoning, salt, and pepper, and bring to a boil.
Lower heat, and mix cornstarch with water and stir into sauce, whisking to incorporate, and stirring constantly until thickened.
Fold in cooked green beans and baby corn, mixing well to get sauce all over vegetables.
Heat gently for 2-3 minutes, stirring occasionally, or until heated through.
Serve garnished with toasted pine nuts.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.