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Oriental Veggies
vegetables, oriental
1/2 cup onion, sliced
1 cup carrot, sliced
1 cup cauliflower, sliced
1 cup green beans, sliced
2 tablespoon peanut oil
1 cup water
2 teaspoon chicken broth
2 teaspoon cornstarch
1 pinch 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.
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