Name: Steamed Vegetables
Ingredients: 1 c Sliced carrot, (1-inch); 1 c Cubed peeled round red potato, (1-inch); 1 c Cut fresh green beans, (2-inch); 2 tb Low-sodium soy sauce; 1 tb Dry sherry; 2 ts Sugar; 2 ts Dark sesame oil; 1/8 ts Salt

I bear my testimony that there is no joy to be found in all this world like that of sweet communion with Christ. I would barter all else there is of heaven for that. Indeed, that is heaven. As for the harps of gold and the streets like clear glass and the songs of seraphs and the shouts of the redeemed, one could very well give all these up, counting them as a drop in a bucket, if we might forever live in fellowship and communion with Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	3	Servings

INGREDIENTS

1	c	Sliced carrot, (1-inch)
1	c	Cubed peeled round red potato, (1-inch)
1	c	Cut fresh green beans, (2-inch)
2	tb	Low-sodium soy sauce
1	tb	Dry sherry
2	ts	Sugar
2	ts	Dark sesame oil
1/8	ts	Salt

INSTRUCTIONS

Arrange first 3 ingredients in a vegetable steamer over boiling water.
Cover and steam 15 minutes or until crisp-tender; drain.
Combine soy sauce and next 4 ingredients in a large saucepan; place over
medium-heat until hot. Add vegetable mixture; saute 2 minutes or until
thoroughly heated. Yield: 3 servings (serving size: 1 cup).
Per serving: 87 Calories; 3g Fat (33% calories from fat); 2g Protein; 13g
Carbohydrate; 0mg Cholesterol; 426mg Sodium
Recipe by: Cooking Light, June 1994, page 121
Posted to MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.

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