1/2 c. sliced onion
1 c. sliced carrot
1 c. sliced cauliflower
1 c. sliced green beans
2 Tbsp. peanut oil
1 c. water
2 tsp. chicken broth
2 tsp. cornstarch
pinch of garlic
In skillet, heat oil and cook sliced green beans,
cauliflower, carrots and onions. Combine sauce ingredients:
water, chicken stock base, cornstarch and garlic powder. Add
to cooked vegetables. Heat through until thickened. Serves 4.
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