Mixed Vegetables from Healthy Diabetic Recipes

Mixed Vegetables Recipe

Recipe Ingredients:

1 tbsp Instant Chicken bouillon
1/2 cup Water
1 tbsp Cornstarch
1 tbsp Cold water
1 tbsp Soy sauce
8 oz Bean sprouts
2 tbsp Vegetables oil
1 medium Onion, thinly sliced
2 large Cloves garlic, finly chopped
1 tsp Gingerroot, finely chopped
4 medium Stalks celery, cut into 1/4" slices (about 2 cups
10 oz (1 pk) frozen green peas
8 oz Mushrooms, cut into 1/4" slices (about 3 cups)

Recipe Instructions:

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.

Servings: 8

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

:: TOP ::