| 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.
A Message from our Provider:
“Find God. You were born to appreciate perfection”