Mixed Vegetables

08.11.2008 | Author: Cook | Posted in Diabetic
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Mixed Vegetables


Servings: 8
Ingredients: 

  • 1 tb Instant Chicken bouillon            2 lg Cloves garlic; finly chopped
    • 

  • 1/2 c  Water;                              1 ts Gingerroot; finely chopped
    • 

  • 1 tb Cornstarch;                         4 md Stalks  celery; cut into
    • 

  • 1 tb Cold water;                              -1/4' slices  (about 2 cups
    • 

  • 1 tb Soy sauce;                         10 oz (1 pk) frozen green peas;
    • 

  • 8 oz Bean sprouts;                       8 oz Mushrooms; cut into 1/4'
    • 

  • 2 tb Vegetables oil;                          -slices (about 3 cups)
    • 

  • 1 md Onion; thinly sliced
    •

Mix bouillion in 1/2 cup water. Dissolve cornstarch in 1 tb water and the
soy sauce. Rinse bean sprouts under running water; drain. Heat wok or 12′
skillet over medium heat until 1 or 2 drops water bubble and skitter when
sprinkled in wok. Add oil; rotate wok to coat side. Add onion, garlic and
gingerroot; stir fry until garlic is light brown. Add celery and peas,
stir-fry 3 minutes. Add mushrooms and bean sprouts; stir-fry 1 minute.
Stir in chicken bouillion; heat to boiling. Stir in cornstarch mixture;
cook and stir until thickened, about 10 minutes. Source: Betty Crocker’s
New American Cooking by WHOM! Brought to you and yours via Nancy O’Brion
and her Meal-Master.

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