Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/1485/Vegetables_Oriental
Vegetables Oriental
Yield: 6 portions
Ingredients
| 2 | tablespoons | onion flakes | |
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| 1/2 | teaspoon | instant minced garlic | |
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| Water | |||
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| 1 | bunch | broccoli (1 lb.) | |
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| 3 | tablespoons | salad oil | |
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| 1 | cup | thinly sliced carrots | |
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| 2 | cups | coarsely shredded cabbage | |
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| 2 | tablespoons | cornstarch | |
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| 2 | teaspoons | sugar | |
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| 1 1/2 | teaspoons | ground ginger | |
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| 1/8 | teaspoon | ground black pepper | |
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Nutrition Facts
Yield: 6 portions
Approximate Nutrient Content per serving:
| Sodium: | 25mg |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine onion flakes and minced garlic with 2 tablespoons water; let stand for 10 minutes to soften. Meanwhile, cut broccoli in flowerettes; trim stems; cut crosswise into thin slices (makes 6 cups); set aside. In a large skillet or wok, heat oil until hot. Add onion and garlic; saute for 3 minutes. Add carrots and reserved broccoli; cook and stir for 10 minutes. Add cabbage; cook and stir for 2 minutes. Mix cornstarch with sugar, ginger and black pepper; blend in 1 1/2 cups cold water. Stir into skillet. Cook and stir until mixture boils and thickens.
Source: American Spice Trade Association
Please note that some ingredients and brands may not be available in every store.
Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/1485/Vegetables_Oriental
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