Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Oriental Vegetables With Garlic Sauce

Servings: 6 (1 cup)

Calories: 92

Protein: 5.2 g

Carbohydrate: 15.2 g

Fat: 1.9 g

Sodium: 401 mg

Calcium: 78 mg

Cholesterol: 0 mg

* Ingredients:

¼ cup water

3 cloves garlic, minced

1 tablespoon Liquid Aminos (unfermented soy sauce)

1 onion, chopped

1 head broccoli, chopped

1 red bell pepper, sliced

1 cup mushroom halves

1 cup sugar snap peas

2 stalks celery, sliced diagonally

1 cup frozen green peas

1 cup water

2 cloves garlic, minced

2 tablespoons Liquid Aminos (unfermented soy sauce)

2 tablespoons cornstarch or arrowroot

2 tablespoons toasted sesame seeds

* Directions:

Simmer first 3 ingredients. Over high heat, add vegetables, one at
a time, in the order given, stirring as each vegetable cooks. Cook
each vegetable for about a minute before adding the next vegetable.
Set aside. Bring ¾ cup of the water to a boil. Stir in 2 minced
cloves garlic and 2 tablespoons Liquid Aminos. Mix cornstarch with
remaining ¼ cup of water and add to sauce. Lower heat and simmer
until thickened, stirring constantly. Pour over vegetables,
sprinkle sesame seeds over top, and serve.

Continue to:

• prev: Green Dressing
• Index
• next: Polenta