|¼ cup||Onions; sliced|
|¼ cup||Carrots; thinly sliced|
|¼ cup||Bok choy; thinly sliced|
|¼ cup||Red bell pepper; thinly slid|
|1 teaspoon||Sesame or vegetable oil|
|1 tablespoon||Vegetable bouillon powder|
|¼ teaspoon||Ground ginger|
|1 teaspoon||Granulated garlic OR|
|2 teaspoons||Fresh garlic; minced|
|¼ cup||Snow pea pods; diagonally sliced|
In a medium saucepan, saute onons, carrots, bok choy and bell peppeer in oilover medium heat until vegetables soften, about 5 minutes.
Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes.
Add snow peas, cook for one minute and serve hot.
Per serving: 67 cal; 2 g prot; 182 mg sod; 12 g carb; 2 g fat; 0 mg chol; 27 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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