Oriental veggies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion;sliced |
| 1 | cup | Carrot;sliced |
| 1 | cup | Cauliflower;sliced |
| 1 | cup | Green Beans;sliced |
| 2 | tablespoons | Peanut Oil |
| 1 | cup | Water |
| 2 | teaspoons | Chicken Stock;powdered |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Garlic Powder |
| 2 | tablespoons | Soy Sauce |
| ¼ | teaspoon | 5-Spice;Chinese |
Directions
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 ½ the amount required for onions and replace it with celery.