Mixed Vegetablesdiabetic, side dishes, vegetables 1 tablespoon instant chicken bouillon 1/2 cup water 1 tablespoon cornstarch 1 tablespoon cold water 1 tablespoon soy sauce 8 oz bean sprouts 2 tablespoon vegetables oil 1 medium onion; thinly sliced 2 large cloves garlic; finly chopped 1 teaspoon gingerroot; finely chopped 4 medium stalks celery; cut into 1/4 slices (abo 10 oz (1 pk) frozen green peas 8 oz mushrooms; cut into 1/4 slices (abou 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. |
