Oriental Vegetables
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A chinese take on oriental vegetables, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 16 oz. pkg. frozen broccoli, carrots, water chestnuts and red peppers
- 1/2 c. water or chicken broth
- 1 Tbsp. soy sauce
- dash of garlic powder
- 1 1/2 tsp. cornstarch
- 1/8 tsp. ground ginger
Method
In medium saucepan, cook vegetables as directed on package. Drain.
In small saucepan, stir together remaining ingredients. Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Pour sauce over vegetables.
Toss to coat.
Serves 4 to 6.
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