1/2 cup sliced onion
1 cup sliced carrot
1 cup sliced cauliflower
1 cup sliced green beans
2 tablespoons peanut oil
1 cup water
2 teaspoons powdered chicken stock
2 teaspoons cornstarch
1/2 teaspoon garlic powder
2 tablespoons soy sauce
1/4 teaspoon five-spice powder
Servings: 4
1. In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onions.
2. Combine sauce ingredients: water, chicken stock base, cornstarch and garlic powder. Add to cooked vegetables.
3. 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 cup sliced carrot
1 cup sliced cauliflower
1 cup sliced green beans
2 tablespoons peanut oil
1 cup water
2 teaspoons powdered chicken stock
2 teaspoons cornstarch
1/2 teaspoon garlic powder
2 tablespoons soy sauce
1/4 teaspoon five-spice powder
Servings: 4
1. In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onions.
2. Combine sauce ingredients: water, chicken stock base, cornstarch and garlic powder. Add to cooked vegetables.
3. 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.