Steamed vegetables

Yield: 3 Servings

Measure Ingredient
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 Sugar
2 teaspoons Dark sesame oil
⅛ teaspoon Salt

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.

Similar recipes