Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
1
-
3
-
1
-
1
-
1
-
-
-
-
-
Directions
Chinese Baby Corn and Peppers, From another website, A light veggie side dish with an Asian flair., Lovely and quick side dish. Seasonings/sauce are just right-don’t overwhelm the taste of the veggies. I made it on the stove-and used chicken broth instead of granules. I combinded sauce ingredients in a wok and then added veggies and stir-fried. Needed to add a little more broth this way, but still worked out wonderfully/ Thanks for a great recipe!, Lovely and quick side dish. Seasonings/sauce are just right-don’t overwhelm the taste of the veggies. I made it on the stove-and used chicken broth instead of granules. I combinded sauce ingredients in a wok and then added veggies and stir-fried. Needed to add a little more broth this way, but still worked out wonderfully/ Thanks for a great recipe!
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Steps
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1
Done
|
In a One-Quart Microwavable Casserole, Combine All the Ingredients Except the Cornstarch, Sesame Oil and Vinegar. |
|
2
Done
|
Stir to Coat Well, Cover and Microwave on High Heat 4 to 5 Minutes; Stir Once Halfway Through Cooking. |
|
3
Done
|
in a Small Bowl, Combine the Corstarch With 1 Tablespoon of Water, Stirring to Dissolve the Cornstarch Completely. |
|
4
Done
|
Add It to the Vegetable Mixture Along With the Sesame Oil and Vinegar. Stir Well, Then Cook 1 to 2 Minutes More, Until the Sauce Is Thickened. |
