Carrot and cabbage vegetable sauce

Yield: 2 Servings

Measure Ingredient
1 teaspoon Diet margarine
1 \N Carrot; diagonally sliced
1 \N Celery rib; diagonally sliced
2 \N Scallions; diagonally sliced
2 tablespoons Vegetable broth
1 cup Shredded cabbage (savoy; bok choy, nappa)
4 ounces Snow peas
½ cup Vegetable broth
1 tablespoon Teriyaki sauce; or Gourmet Sauce
1 teaspoon Cornstarch
\N \N Water as needed


Heat wok with the diet margarine and quickly add the carrot, celery, and onion. Stirfry about 2 mins; add 2 tablespoons broth, cover; reduce heat and steam 2 mins. Remove lid; add cabbage and peapods; water if needed, cover and steam for about 2 minutes. Mix the broth with the bottled sauce and the cornstarch. Add to the wok and make a sauce, adding water as needed. Serve at once. PER SERVING: 129 cals, 2⅗ g fat, 16.9% Serve with rice or noodle.

VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced.

PER SERVING: 199 cals, 3½ g fat, 15⅖% contact: phannema@... PANTRY: Yasida Gourmet Sauce or Sagawa Teriyaki Sauce. I Can't Believe It's Not Butter, Light.

Recipe by: Hanneman (Nov97)

Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@...> on Nov 17, 1997

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