Recipe Collection
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Recipe: Quick And Easy Asian Style Veggies
Categories: None
Yield: 4 servings
2 md Zucchini; cut in half
-- lengthwise, then into
-- half
-- rounds
1 Red or green bell pepper;
-- sliced
1 lg Onion; sliced
1/3 lb Mushrooms; up to 1/2, up to 1/4 lb ;mung bean sprouts
3 Cloves garlic; sliced
1 -- 2 teaspoons fresh grated
-- ginger
1 c Veggie broth
Soy sauce to taste.
2 ts Cornstarch dissolved in
1/4 c Stock or water
1/4 c Dry sherry
Put sherry and all veggies except sprouts into a nonstick skillet and sauté until they just begin to get tender. Add broth and bring to simmer, thicken with cornstarch dissolved in water, season with soy sauce.
Serve over rice or baked potatoes or soba noodles.
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Sep 9, 1999, converted by MM_Buster v2.0l.
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