| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Digest, August, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | tb | Corn starch |
| 1/3 | c | Brown sugar |
| 1/2 | ts | Freshly minced ginger |
| 1 | tb | Soy Sauce |
| 1/4 | c | Vinegar (I used Rice |
| Vinegar) | ||
| 1/4 | c | Vegetable broth |
| 1/2 | Red onion | |
| 2 | Cloves garlic | |
| 1 | c | Chopped up carrots |
| 1/2 | Yellow bell pepper | |
| 1 | Yellow zucchini | |
| 3 | c | Chopped up mushrooms |
| 1 | Handful snow peas |
INSTRUCTIONS
Mix together the soy sauce, vinegar and vegetable broth. Separately, mix together the corn starch and the brown sugar. Add the corn starch, brown sugar mixture to the liquids. Add in the minced ginger. Set this mixture aside. Saute the vegetables in some additional broth. Just before the vegetables are cooked, add in the liquid mixture that was set aside, and saute for an additional two minutes. I served this over brown rice. It looked as good as it tasted. From: Mike Dobbert <mikecd@sierra.sr.hp.com>. Fatfree Digest [Volume 10 Issue 10] Aug. 20, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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