1/4 c Sliced onions
1/4 c Thinly sliced carrots
1/4 c Thinly sliced bok choy
1/4 c Red bell pepprer
— (thinly sliced) 1 ts Sesame or vegetable oil
3 c Water
1 tb Vegetable bouillon powder
1/4 ts Ground ginger
1 ts Granulated garlic; -OR-…
2 ts -Minced fresh garlic
1/4 c Diagonally sliced snow peas
In a medium-size saucepan, saute onions, carrots, bok choy and bell pepper in oil over medium heat until vegetables soften, about 5 minutes. Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes. Add snow peas, cook for one minute and serve hot. Per serving: 67 cal, 2 g prot, 182 mg sod, 12 g carb, 2 g fat, 0 mg chol, 27 mg calcium
Source: Chef Ron Pickarski, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias