1 cup Sliced carrot, (1-inch)
1 cup Cubed peeled round red potato, (1-inch)
1 cup Cut fresh green beans, (2-inch)
2 tbsp Low-sodium soy sauce
1 tbsp Dry sherry
2 tsp Sugar
2 tsp Dark sesame oil
1/8 tsp Salt
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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@digex.net on Jan 28, 1997.
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