Quick and easy asian style veggies

4 servings

Ingredients

Quantity Ingredient
2 mediums Zucchini; cut in half lengthwise, then into half rounds
1 Red or green bell pepper; sliced
1 large Onion; sliced
⅓ pounds Mushrooms; up to 1/2, up to
¼ pounds ;mung bean sprouts
3 Cloves garlic; sliced 2 teaspoons fresh grated ginger
1 cup Veggie broth
Soy sauce to taste.
2 teaspoons Cornstarch dissolved in
¼ cup Stock or water
¼ cup Dry sherry

Directions

Put sherry and all veggies except sprouts into a nonstick skillet and sauté until they just begin to get tender. Add broth and bring to simmer, thicken with cornstarch dissolved in water, season with soy sauce.

Serve over rice or baked potatoes or soba noodles.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Sep 9, 1999, converted by MM_Buster v2.0l.

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