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Carrot and Cabbage Vegetable Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Carrot and Cabbage Vegetable Sauce

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

SAUCE
1/2 c Vegetable broth
1 tb Teriyaki sauce; or Gourmet
-Sauce
1 ts Cornstarch
Water as needed

Heat wok with the diet margarine and quickly add the carrot, celery, and
onion. Stirfry about 2 mins; add 2 tablespoons broth, cover; reduce heat
and steam 2 mins. Remove lid; add cabbage and peapods; water if needed,
cover and steam for about 2 minutes. Mix the broth with the bottled sauce
and the cornstarch. Add to the wok and make a sauce, adding water as
needed. Serve at once. PER SERVING: 129 cals, 2.6 g fat, 16.9% Serve with
rice or noodle.

VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced.
PER SERVING: 199 cals, 3.5 g fat, 15.4%

Ingredients:

1 ts Diet margarine
1 Carrot; diagonally sliced
1 Celery rib; diagonally
-sliced
2 Scallions; diagonally sliced
2 tb Vegetable broth
1 c Shredded cabbage (savoy; bok
-choy, nappa)
4 oz Snow peas

Serves:

2 Servings

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