| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Oriental, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Onion, sliced |
| 1 | c | Carrot, sliced |
| 1 | c | Cauliflower, sliced |
| 1 | c | Green beans, sliced |
| 2 | tb | Peanut oil |
| 1 | c | Water |
| 2 | ts | Chicken broth |
| 2 | ts | Cornstarch |
| 1 | pn | Garlic |
INSTRUCTIONS
In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onions. Combine sauce ingredients: water, chicken stock base, cornstarch and garlic powder. Add to cooked vegetables. Heat through until thickened. You can vary recipe by increasing onion or using 1/2 the amount required for onions and replace it with celery. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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