Asian-Style Vegetable MedleySubmitted by: ERMOTH
1 tbsp olive oil
2 tsp grated peeled fresh ginger
1 clove garlic, minced
2 carrots, halved lengthwise, diagonally sliced
6 oz snow peas, 3 cups, halved crosswise
1 can (14 oz) baby corn, drained
1 can (8 oz) sliced water chestnuts, drained
1 tbsp soy sauce, low sodium
2 tsp rice wine vinegar
2. Add carrots: cook, stirring often, 3 minutes.
3. Stir in snow peas, corn and water chestnuts; cook, stirring occasionally, until carrots are just tender and mixture is heated through, 3-5 minutes.
4. Stir in soy sauce and vinegar; cook 1 minute.
Number of Servings: 4
Recipe submitted by SparkPeople user ERMOTH.