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  Recipe Home » Diabetic » MIXED VEGETABLES
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  MIXED VEGETABLES
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 309
Ingredients:
1 Tbls. instant chicken bouillon
1/2 C. water
1 Tbls. cornstarch
1 Tbls. cold water
1 Tbls. soy sauce
8 oz. bean sprouts
2 Tbls. vegetable oil
1 medium onion, thinly sliced
2 large cloves garlic, finely chopped
1 tsp. ginger root, finely chopped
4 medium stalks celery, cut into 1/4-inch slices (about 2 C.)
10-oz. package frozen green peas
8 oz. mushrooms, cut into 1/4-inch slices (about 3 C.)
Instructions:
Mix bouillon in 1/2 C. water. Dissolve cornstarch in 1 Tbls. water and the soy sauce. Rinse bean sprouts under running water; drain. Heat wok or 12-inch skillet over medium heat until 1 or 2 drops water bubble when sprinkled in wok. Add oil; rotate wok to coat side. Add onion, garlic and ginger root; stir fry until garlic is light brown. Add celery and peas; stir fry 3 minutes. Add mushrooms and bean sprouts; stir fry 1 minute. Stir in chicken bouillon; heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 minutes.
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