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| Carrot And Cabbage Vegetable Sauce Recipe |
Category: Vegetables
Rating:
N/A
Servings: 2
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Ingredients
1 teaspoon diet margarine
1 carrot; diagonally sliced
1 celery rib; diagonally sliced
2 scallions; diagonally sliced
2 tablespoon vegetable broth
1 cup shredded cabbage (savoy; bok choy, nappa)
4 oz snow peas
----SAUCE----
1/2 cup vegetable broth
1 tablespoon teriyaki sauce; or gourmet sauce
1 teaspoon cornstarch
1 water as needed
Cooking Directions:
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, 2.6 g fat, 16.9% Serve with rice or noodle.
VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced. PER SERVING: 199 cals, 3.5 g fat, 15.4%
contact: phannema@wizard.ucr.edu PANTRY: Yasida Gourmet Sauce or Sagawa Teriyaki Sauce. I Can't Believe It's Not Butter, Light.
Recipe by: Hanneman (Nov97)
tested,vegetables,sauce
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