2 T butter
1 small onion, finely chopped
2 T sugar or honey
2 T vinegar
1 T soy sauce
1 t dry mustard
1 T cornstarch
1/3 C pineapple juice
3-4 T oil
1 1/2 lbs green beans, in 2-inch lengths
5 oz sliced water chestnuts
1 C fresh bean sprouts
In a saucepan, saute onion in butter til tender. Add sugar, vinegar, soy and mustard. Mix cornstarch with juice and stir into onion mixture. Boil, stirring, til thick. Cook one minute, stirring. Heat oil in wok and stir fry beans til crisp-tender (3-5 mins). Add sauce, water chestnuts, and sprouts. Heat but don’t boil again.