|1 cup||Sliced carrot, (1-inch)|
|1 cup||Cubed peeled round red potato, (1-inch)|
|1 cup||Cut fresh green beans, (2-inch)|
|2 tablespoons||Low-sodium soy sauce|
|1 tablespoon||Dry sherry|
|2 teaspoons||Dark sesame oil|
Arrange first 3 ingredients in a vegetable steamer over boiling water.
Cover and steam 15 minutes or until crisp-tender; drain.
Combine soy sauce and next 4 ingredients in a large saucepan; place over medium-heat until hot. Add vegetable mixture; saute 2 minutes or until thoroughly heated. Yield: 3 servings (serving size: 1 cup).
Per serving: 87 Calories; 3g Fat (33% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 426mg Sodium Recipe by: Cooking Light, June 1994, page 121 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.
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