Carrot and cabbage vegetable sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Diet margarine |
| 1 | Carrot; diagonally sliced | |
| 1 | Celery rib; diagonally sliced | |
| 2 | Scallions; diagonally sliced | |
| 2 | tablespoons | Vegetable broth |
| 1 | cup | Shredded cabbage (savoy; bok choy, nappa) |
| 4 | ounces | Snow peas |
| ½ | cup | Vegetable broth |
| 1 | tablespoon | Teriyaki sauce; or Gourmet Sauce |
| 1 | teaspoon | Cornstarch |
| Water as needed | ||
Directions
SAUCE
Heat wok with the diet margarine and quickly add the carrot, celery, and onion. Stirfry about 2 mins; add 2 tablespoons broth, cover; reduce heat and steam 2 mins. Remove lid; add cabbage and peapods; water if needed, cover and steam for about 2 minutes. Mix the broth with the bottled sauce and the cornstarch. Add to the wok and make a sauce, adding water as needed. Serve at once. PER SERVING: 129 cals, 2⅗ g fat, 16.9% Serve with rice or noodle.
VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced.
PER SERVING: 199 cals, 3½ g fat, 15⅖% contact: phannema@... PANTRY: Yasida Gourmet Sauce or Sagawa Teriyaki Sauce. I Can't Believe It's Not Butter, Light.
Recipe by: Hanneman (Nov97)
Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@...> on Nov 17, 1997
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