| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetables |
3 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sliced onions |
| 1/4 |
c |
Thinly sliced carrots |
| 1/4 |
c |
Thinly sliced bok choy |
| 1/4 |
c |
Red bell pepprer (thinly sliced) |
| 1 |
ts |
Sesame or vegetable oil |
| 3 |
c |
Water |
| 1 |
tb |
Vegetable bouillon powder |
| 1/4 |
ts |
Ground ginger |
| 1 |
ts |
Granulated garlic; -OR-… Minced fresh garlic |
| 1/4 |
c |
Diagonally sliced snow peas |
INSTRUCTIONS
In a medium-size saucepan, saute onions, carrots, bok choy and bell pepper
in oil over medium heat until vegetables soften, about 5 minutes.
Add water, bouillon powder, ginger and garlic. Simmer until vegetables are
tender, about 5 minutes.
Add snow peas, cook for one minute and serve hot.
Per serving: 67 cal, 2 g prot, 182 mg sod, 12 g carb, 2 g fat, 0 mg chol,
27 mg calcium
Source: Chef Ron Pickarski, in Vegetarian Gourmet (Winter 1993) Typed for
you by Karen Mintzias
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