Quick And Easy Asian Style Veggies

Categories: None
Yield: 4 servings

2 md Zucchini; cut in half
-lengthwise, then into half
-rounds
1 Red or green bell pepper;
-sliced
1 lg Onion; sliced
1/3 lb Mushrooms; up to 1/2, up to
1/4 lb ;mung bean sprouts
3 Cloves garlic; sliced
1 - 2 teaspoons fresh grated
-ginger
1 c Veggie broth
Soy sauce to taste.
2 ts Cornstarch dissolved in
1/4 c Stock or water
1/4 c Dry sherry

Put sherry and all veggies except sprouts into a nonstick skillet and sauté
until they just begin to get tender. Add broth and bring to simmer, thicken
with cornstarch dissolved in water, season with soy sauce.

Serve over rice or baked potatoes or soba noodles.

Posted to fatfree digest by "Jan Gordon" on Sep 9, 1999,

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