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Carrot and Cabbage Vegetable Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables Eat-lf, Sauce, Tested, Vegetable 2 Servings

INGREDIENTS

1 ts Diet margarine
1 Carrot; diagonally sliced
1 Celery rib; diagonally sliced
2 Scallions; diagonally sliced
2 tb Vegetable broth
1 c Shredded cabbage (savoy; bok choy, nappa)
4 oz Snow peas
1/2 c Vegetable broth
1 tb Teriyaki sauce; or Gourmet Sauce
1 ts Cornstarch
Water as needed

INSTRUCTIONS

SAUCE
Heat wok with the diet margarine and quickly add the carrot, celery, and
onion. Stirfry about 2 mins; add 2 tablespoons broth, cover; reduce heat
and steam 2 mins. Remove lid; add cabbage and peapods; water if needed,
cover and steam for about 2 minutes. Mix the broth with the bottled sauce
and the cornstarch. Add to the wok and make a sauce, adding water as
needed. Serve at once. PER SERVING: 129 cals, 2.6 g fat, 16.9% Serve with
rice or noodle.
VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced.
PER SERVING: 199 cals, 3.5 g fat, 15.4%
contact: phannema@wizard.ucr.edu PANTRY: Yasida Gourmet Sauce or Sagawa
Teriyaki Sauce. I Can't Believe It's Not Butter, Light.
Recipe by: Hanneman (Nov97)
Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@wizard.ucr.edu> on
Nov 17, 1997

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