Vegetables Oriental

Yield:
6 portions

Ingredients:

  1. 2 tablespoons onion flakes
  2. 1/2 teaspoon instant minced garlic
  3. Water
  4. 1 bunch broccoli (1 lb.)
  5. 3 tablespoons salad oil
  6. 1 cup thinly sliced carrots
  7. 2 cups coarsely shredded cabbage
  8. 2 tablespoons cornstarch
  9. 2 teaspoons sugar
  10. 1 1/2 teaspoons ground ginger
  11. 1/8 teaspoon ground black pepper
Directions:

Combine onion flakes and minced garlic with 2 tablespoons water; let stand for 10 minutes to soften. Meanwhile, cut broccoli in flowerettes; trim stems; cut crosswise into thin slices (makes 6 cups); set aside. In a large skillet or wok, heat oil until hot. Add onion and garlic; saute for 3 minutes. Add carrots and reserved broccoli; cook and stir for 10 minutes. Add cabbage; cook and stir for 2 minutes. Mix cornstarch with sugar, ginger and black pepper; blend in 1 1/2 cups cold water. Stir into skillet. Cook and stir until mixture boils and thickens.

Source: American Spice Trade Association


TDS 3