Wash the beans and cut off the ends. In a large stock pot, bring about 3 quarts of water to a boil. Add the green beans and cook for about 2 to 3 minutes or until crisp tender. Drain and set aside.

Mix 1/4 cup of the water and cornstarch together. Place in a large sauce pan and stir in the remaining ingredients, except the waterchesnuts. Bring to a boil. Stir and cook over medium heat for 2 to 3 minutes.

When the sauce is heated through and the ingredients are blended, add the green beans and waterchesnuts, stirring to coat. Serve immediately.

PRESENTATION NOTES:

Make sure the green beans are well tossed and coated in the sauce. Freshly grated orange zest makes a very colorful garnish.