Quick and easy asian style veggies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Zucchini; cut in half lengthwise, then into half rounds |
| 1 | Red or green bell pepper; sliced | |
| 1 | large | Onion; sliced |
| ⅓ | pounds | Mushrooms; up to 1/2, up to |
| ¼ | pounds | ;mung bean sprouts |
| 3 | Cloves garlic; sliced 2 teaspoons fresh grated ginger | |
| 1 | cup | Veggie broth |
| Soy sauce to taste. | ||
| 2 | teaspoons | Cornstarch dissolved in |
| ¼ | cup | Stock or water |
| ¼ | cup | Dry sherry |
Directions
Put sherry and all veggies except sprouts into a nonstick skillet and sauté until they just begin to get tender. Add broth and bring to simmer, thicken with cornstarch dissolved in water, season with soy sauce.
Serve over rice or baked potatoes or soba noodles.
Posted to fatfree digest by "Jan Gordon" <jan@...> on Sep 9, 1999, converted by MM_Buster v2.0l.