Steamed vegetables
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced carrot, (1-inch) |
| 1 | cup | Cubed peeled round red potato, (1-inch) |
| 1 | cup | Cut fresh green beans, (2-inch) |
| 2 | tablespoons | Low-sodium soy sauce |
| 1 | tablespoon | Dry sherry |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Dark sesame oil |
| ⅛ | teaspoon | Salt |
Directions
Arrange first 3 ingredients in a vegetable steamer over boiling water.
Cover and steam 15 minutes or until crisp-tender; drain.
Combine soy sauce and next 4 ingredients in a large saucepan; place over medium-heat until hot. Add vegetable mixture; saute 2 minutes or until thoroughly heated. Yield: 3 servings (serving size: 1 cup).
Per serving: 87 Calories; 3g Fat (33% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 426mg Sodium Recipe by: Cooking Light, June 1994, page 121 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.
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