| 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 igor@digex.net on Jan 28, 1997.
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