| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Oriental, Vegetables |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1 |
tb |
Soy Sauce |
| 1 |
ts |
Cornstarch |
|
|
Dash Crushed Red Pepper |
| 1 |
|
Med. Carrot * |
| 2 |
ts |
Water |
| 3 |
oz |
Frozen Pea Pods |
| 2 |
tb |
Broken Walnuts |
| 1 |
ts |
Butter or Margarine |
INSTRUCTIONS
* Medium Carrot should be thinly sliced on a diagonal cut (bias).
In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2
minutes or till thickened and bubbly, stirring every 30 seconds. Place
the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook,
covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot,
pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on
100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
Toss with the soy sauce mixture.
From Better Homes & Gardens "Microwave Cooking for One or Two".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip
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