1/2 pound fresh green beans (1 small bag)
1 red pepper
1 tsp reduced sodium soya sauce
1 tsp cornstarch
2 tbsp orange marmalade preserve
2 tsp Splendor Garden curry powder
Cook green beans in simmering water to cover about 4 minutes or until tender-crisp (do not over cook).
Drain; rinse with cold water.
Cut up one red pepper into long strips.
Mix soy sauce and cornstarch in small bowl until smooth.
Add preserves and curry powder; mix well.
Heat 1 tbsp. sun flower oil or sesame oil in large non-stick skillet on medium-high heat.
Add red 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.