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Recipe by: sukhmanpreet
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See below ingredients and instructions of the recipe
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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