| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 8 | Servings | ||
INGREDIENTS
| 1 | c | Barley |
| 3 | c | Vegetable broth; (I used Swanson's canned) or water |
| 2 | c | Broccoli florets |
| 2 | c | Sliced mushrooms |
| 1 | c | Snow peas; trimmed |
| 1/2 | c | Sliced scallion |
| 1/4 | c | Chopped red bell pepper |
| 1/4 | c | Chopped green bell pepper |
| 1 | c | Bean sprouts |
| 1/4 | c | Soy sauce |
| 1/4 | c | Water |
| 1/4 | ts | Ground ginger; (I used fresh) |
| 1 | tb | Cornstarch; mixed with |
| 2 | tb | Cold water |
INSTRUCTIONS
Place the barley and veg. stock in a saucepan. Cover and cook over med. heat for 1 hour. About 15 minutes before the barley is done, place all of the vegetables, except the bean sprouts, in a large pot or wok with the soy sauce, water, and ginger. Cook, stirring, for 5 minutes. Add the bean sprouts and cook, stirring, for another 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, about 1 minute. Remove from heat. Toss the vegetables with the cooked barley. Serve hot. Posted to fatfree digest by Laura Galvas <galvas@MERLIN.ARC.NASA.GOV> on Jun 07, 1999, converted by MM_Buster v2.0l.
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