Title: Oriental Veggies
Categories: Vegetable
Yield: 4 Servings
| 1/2 | c | Onion, sliced |
| 1 | c | Carrot, sliced |
| 1 | c | Cauliflower, sliced |
| 1 | c | Green beans, sliced |
| 2 | tb | Peanut oil |
| 1 | c | Water |
| 2 | ts | Chicken broth |
| 2 | ts | Cornstarch |
| 1 | | Garlic, pinch |
In skillet, heat oil and cook sliced green beans, cauliflower, carrots and
onions. Combine sauce ingredients: water, chicken stock base, cornstarch
and garlic powder. Add to cooked vegetables. Heat through until thickened.
You can vary recipe by increasing onion or using 1/2 the amount required
for onions and replace it with celery.