| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 1 |
cn |
(14 1/2 oz) Swanson Ready to serve clear vegetable broth |
|
ts |
Tbsp vegetable oil |
| 2 |
md |
Carrorts; sliced |
| 2 |
|
Ribs celery; sliced |
| 1 |
md |
Sweet red pepper; cut into strips |
| 1 |
lg |
Onion; cut into wedges |
| 1/2 |
ts |
Groud ginger |
| 1/4 |
ts |
Garlic powder or 2 cloves garlic, minced |
| 1 |
c |
Fresh broccoli flowerets |
| 1 |
c |
Fresh snow peas; trimmed |
INSTRUCTIONS
This recipe is from Campbell's No Time to Cook
1. in bowl, stir together cornstarch and broth until smooth; set aside
2. in 10-inch skillet or wok over medium heat, in hot oil, stir-fry
carrots, celery, red pepper, onion, ginger and garlic powder until
vegetables are tender-crisp
3. add broccoli and snow peas; add reserved cornstarch mixture; cook until
mixture boils and thickens, stirring constantly
4. reduce heat to low; cover; cook 2 minutes or until vegetables are
tender, stirring occasionally Posted to EAT-L Digest by Janine Vandenberg
<jvandenb@KENT.NET> on Aug 28, 1997
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