Oriental Veggies Recipe - Cooking Index
1/2 cup | 31g / 1.1oz | Onion - sliced |
1 cup | 110g / 3.9oz | Carrot - sliced |
1 cup | 146g / 5.1oz | Cauliflower - sliced |
1 cup | 160g / 5.6oz | Green beans - sliced |
2 tablespoons | 30ml | Peanut oil |
1 cup | 237ml | Water |
2 teaspoons | 10ml | Chicken broth |
2 teaspoons | 10ml | Cornstarch |
1 | Garlic |
In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onions.
Combine sauce ingredients: water, chicken stock base, cornstarch and garlic powder. Add to cooked vegetables. Heat through until thickened. You can vary recipe by increasing onion or using 1/2 the amount required for onions and replace it with celery.
Source:
Dakshin by Chandra Padmanabhan
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