| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Asian | Oriental, Vegetables, Pasta | 4 | Servings |
INGREDIENTS
| 4 | oz | Uncooked vermicelli, broken into 2-inch pieces (1 cup) |
| 1 | c | Chicken broth |
| 1 | pk | (1-lb.) Green Giant American Mixtures Frozen Carrots, Green Beans |
| And Cauliflower OR Frozen Broccoli, Cauliflower, Sugar Snap Peas | ||
| And Red Peppers, thawed | ||
| 1 | ts | Minced garlic |
| 1 | ts | Grated gingerroot |
| 1 | ts | Finely chopped seeded jalapeno chile or 1/4 teaspoon crushed |
| Red pepper flakes | ||
| 2 | tb | Dry sherry or apple juice |
| 1/4 | ts | Salt |
| 2 | ts | Sesame oil |
| 1/2 | c | Diagonally sliced green onions |
| 1/4 | c | Dry roasted unsalted peanuts |
INSTRUCTIONS
GARNISH MICROWAVE DIRECTIONS: In a 2-quart microwave-safe casserole, combine vermicelli and broth; cover. Microwave on HIGH for 6 minutes, stirring once halfway through cooking. Add vegetables, garlic, gingerroot, chile and sherry; mix well. Cover; microwave on HIGH for 7 to 9 minutes or until vermicelli is tender and vegetables are crisp-tender. Add salt and oil; mix well. Sprinkle with onions and peanuts. CONVENTIONAL DIRECTIONS: In large skillet, combine vermicelli and 1 1/4 cups chicken broth. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Add vegetables, garlic, gingerroot, chile, sherry, salt and oil; stir to combine. Increase heat to medium; cover and cook an additional 7 to 9 minutes or until vermicelli is tender and vegetables are crisp-tender, stirring occasionally. Sprinkle with onions and peanuts. From: [email protected] (Julie Berthdate: 97-01-07 02:50:15 Est Posted to MM-Recipes Digest V4 #150 by [email protected] on May 30, 1997
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