| 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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