GREEN BEAN and MUSHROOM STIR-FRY

Vegetable medleys are often the order of the day for the evening meal. Some of the vegetable combinations "feel" right and we developed them into recipes such as this one.

2 tablespoons olive oil
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 1/4 pounds frozen whole green beans *
1/2 pound mushrooms, stemmed and quartered {reserve stems for another use}
4 teaspoons dried basil
3 tablespoons soy sauce
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry
1/4 cup chicken stock
2 teaspoons cornstarch, dissolved in 4 teaspoons water
3 medium, ripe tomatoes, cut in wedges {Romas work well in the winter months}
3 tablespoons freshly grated Parmesan cheese

Heat the oil in a large skillet. Add the onion and garlic, and toss briefly. Add the green beans, mushrooms, basil, soy sauce, salt, pepper, dry sherry, and stock. Cover and cook until the beans are heated through, about 8 minutes stirring occasionally. Add the dissolved cornstarch and heat until thickened. Toss in the tomato wedges and Parmesan cheese, stirring just to combine.
Serve immediately.
Serves 4-6.