| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Chinese | Chinese, Oriental, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | T | Corn oil |
| 1 | t | Garlic, minced |
| 1/4 | c | Red pepper, julienne |
| 1/4 | c | Bean sprouts |
| 1 | VEG-ALL Mixed Vegetables | |
| drained 16 oz | ||
| 1/4 | c | Green onions, cut |
| 1 | t | Fresh ginger, minced |
| 1 | Chicken broth, 12 oz | |
| 1/4 | c | Dry sherry |
| 1 | T | Soy sauce |
| 1 | t | Sugar |
| 2 | T | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Saute garlic and pepper in hot oil for 2 minutes. Add VEG-ALL, onions, bean sprouts, minced ginger; stir-fry until golden, about 3-5 minutes. Add chicken stock and heat to boiling. Combine sherry, soy sauce and sugar. Add to vegetable mixture. Add cornstarch to water and blend. Add to hot vegetables and stir until thickened. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 410.3mg
Potassium: 130.8mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 1.5g
Protein: 2.5g