4 ounces fresh green beans, cut in 1 1/2″ pieces

2 T. reduced-sodium soy sauce

1 tsp. granular sugar substitute

2 T. canola oil

2 tsp. minced peeled fresh ginger

1 garlic clove, pushed through a press

3 green onions, chopped

1/4 C. water

2 T. oyster sauce

2 T. slivered almonds

 

Steam or boil cauliflower and green beans 6-7 minutes, until tender; drain. Place in a large bowl, add soy sauce and sugar substitute; toss to coat.  Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic. Stir-fry until fragrant, about 15 seconds. Stir-fry until green onions soften, about 2 minutes. Add cauliflower and green beans; mix well. Add water and oyster sauce; bring to a boil. Cook 1-2 minutes. Transfer to a serving bowl; sprinkle with almonds.