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Title: Carrot and Cabbage Vegetable Sauce Categories: Eat-lf, Sauce, Tested, Vegetable Yield: 2 Servings 1 ts Diet margarine 1 Carrot; diagonally sliced 1 Celery rib; diagonally -sliced 2 Scallions; diagonally sliced 2 tb Vegetable broth 1 c Shredded cabbage (savoy; bok -choy, nappa) 4 oz Snow peas -----------------------------------SAUCE----------------------------------- 1/2 c Vegetable broth 1 tb Teriyaki sauce; or Gourmet -Sauce 1 ts Cornstarch Water as needed 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, 2.6 g fat, 16.9% Serve with rice or noodle. VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced. PER SERVING: 199 cals, 3.5 g fat, 15.4% contact: phannema@wizard.ucr.edu 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 Nov 17, 1997 |