Title: Mixed Vegetables
Categories: Diabetic Vegetable Side
Yield: 8 Sweet ones
| 1 | tb | Instant Chicken bouillon |
| 1/2 | c | Water; |
| 1 | tb | Cornstarch; |
| 1 | tb | Cold water; |
| 1 | tb | Soy sauce; |
| 8 | oz | Bean sprouts; |
| 2 | tb | Vegetables oil; |
| 1 | md | Onion; thinly sliced |
| 2 | lg | Cloves garlic; finly chopped |
| 1 | ts | Gingerroot; finely chopped |
| 4 | md | 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) |
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.