Vegetables Oriental

Yield: 6 portions

Ingredients

2 tablespoons onion flakes

1/2 teaspoon instant minced garlic

Water

1 bunch broccoli (1 lb.)

3 tablespoons salad oil

1 cup thinly sliced carrots

2 cups coarsely shredded cabbage

2 tablespoons cornstarch

2 teaspoons sugar

1 1/2 teaspoons ground ginger

1/8 teaspoon ground black pepper

Nutrition Facts

Yield: 6 portions

Approximate Nutrient Content per serving:

Sodium: 25mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Combine onion flakes and minced garlic with 2 tablespoons water; let stand for 10 minutes to soften. Meanwhile, cut broccoli in flowerettes; trim stems; cut crosswise into thin slices (makes 6 cups); set aside. In a large skillet or wok, heat oil until hot. Add onion and garlic; saute for 3 minutes. Add carrots and reserved broccoli; cook and stir for 10 minutes. Add cabbage; cook and stir for 2 minutes. Mix cornstarch with sugar, ginger and black pepper; blend in 1 1/2 cups cold water. Stir into skillet. Cook and stir until mixture boils and thickens.

Source: American Spice Trade Association

Please note that some ingredients and brands may not be available in every store.

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