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1/2 c Onion, sliced 1 c Water
1 c Carrot, sliced 2 ts Chicken broth
1 c Cauliflower, sliced 2 ts Cornstarch
1 c Green beans, sliced 1 Garlic, pinch
2 tb Peanut oil
4 servings
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.
1 c Carrot, sliced 2 ts Chicken broth
1 c Cauliflower, sliced 2 ts Cornstarch
1 c Green beans, sliced 1 Garlic, pinch
2 tb Peanut oil
4 servings
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.
