| 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:
jewel1@ix.Netcom.Com (Julie Berthdate: 97-01-07 02:50:15 Est
Posted to MM-Recipes Digest V4 #150 by BobbieB1@aol.com on May 30, 1997
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