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Oriental Vegetables With Garlic Sauce


This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Oriental Vegetables With Garlic Sauce

Servings: 6 (1 cup)

Calories: 92

Protein: 5.2 g

Carbohydrate: 15.2 g

Fat: 1.9 g

Sodium: 401 mg

Calcium: 78 mg

Cholesterol: 0 mg

* Ingredients:

cup water

3 cloves garlic, minced

1 tablespoon Liquid Aminos (unfermented soy sauce)

1 onion, chopped

1 head broccoli, chopped

1 red bell pepper, sliced

1 cup mushroom halves

1 cup sugar snap peas

2 stalks celery, sliced diagonally

1 cup frozen green peas

1 cup water

2 cloves garlic, minced

2 tablespoons Liquid Aminos (unfermented soy sauce)

2 tablespoons cornstarch or arrowroot

2 tablespoons toasted sesame seeds

* Directions:

Simmer first 3 ingredients. Over high heat, add vegetables, one at
a time, in the order given, stirring as each vegetable cooks. Cook
each vegetable for about a minute before adding the next vegetable.
Set aside. Bring cup of the water to a boil. Stir in 2 minced
cloves garlic and 2 tablespoons Liquid Aminos. Mix cornstarch with
remaining cup of water and add to sauce. Lower heat and simmer
until thickened, stirring constantly. Pour over vegetables,
sprinkle sesame seeds over top, and serve.


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