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TERIYAKI VEGETABLE SAUTÉ
ķĸ
ሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑ
4 medium carrots, peeled
and cut into thirds
1 medium red or green
bell pepper, cut into
fourths
1 medium red or yellow
onion, cut into fourths
1 tablespoon oil
1
⁄
4
teaspoon red pepper
flakes
1 teaspoon sugar
1 teaspoon cornstarch
1
⁄
4
teaspoon ginger
1
⁄
2
cup reduced-sodium
chicken broth
2 tablespoons reduced-
sodium soy sauce
Assemble Rotor Slicer/Shredder, using thick
slicing cone (No. 3). Attach Rotor Slicer/Shredder
to mixer. Turn to Speed 4 and slice carrots into
large bowl placed under slicer/shredder. Repeat
with bell pepper and onion.
Heat oil in large skillet over medium-high heat
until oil sizzles. Add vegetables and red pepper
flakes. Cook and stir 4 to 5 minutes, or until
vegetables are crisp-tender.
Combine all remaining ingredients in a small
bowl. Add to mixture in skillet all at once. Cook
and stir until mixture is thickened and vegetables
are coated with sauce.
Yield: 4 to 6 servings.
Per serving: About 94 cal, 2 g pro, 13 g carb,
4 g fat, 0 mg chol, 342 mg sod.