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Oriental pea pods and carrots
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| Artist: |
_ |
| Categories: |
Asian, Carrot, Chinese, Ethnic, Oriental, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Water | | 1/2
| tbsp | Cornstarch | | | 1 ea Small Carrot * | | 1 1/2
| oz | Frozen Pea Pods | | 1
| tbsp | Butter Or Margarine | | 1 1/2
| tbsp | Soy Sauce | | 1
| x | Dash Crushed Red Pepper | | 1
| tbsp | Water | | 1
| tbsp | Broken Walnuts |
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Procedures:
| 1 | * small carrot should be thinly sliced on a diagonal cut (bias). | | 2 | In a custard cup stir together 2 t water, soy sauce, cornstarch and crushed red pepper. | | 3 | Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring once. | | 4 | Place the carrot in a 10-ounce casserole. | | 5 | Sprinkle with 1 t water. | | 6 | Micro-cook, covered, on 100% power for 2 minutes. | | 7 | Drain. | | 8 | Toss together carrot, pea pods and walnuts; add butter or margarine. | | 9 | Micro-cook, covered, on 100% power about 1 minute or till the vegetables are crisp-tender. | | 10 | Toss with the soy sauce mixture |
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