Teriyaki Vegetable Sauté

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4medium carrots, peeled and cut into thirds

1medium red or green bell pepper, cut into fourths

1medium red or yellow onion, cut into fourths

1 tablespoon oil

1⁄4 teaspoon red pepper flakes

1 teaspoon sugar

1teaspoon cornstarch 1⁄4 teaspoon ginger

1⁄2 cup reduced-sodium chicken broth

2tablespoons reduced- sodium soy sauce

Assemble Rotor Slicer/Shredder, using thick slicing cone (No. 3). Attach Rotor Slicer/Shredder to mixer. Turn to Speed 4 and slice carrots into large bowl placed under slicer/shredder. Repeat with bell pepper and onion.

Heat oil in large skillet over medium-high heat until oil sizzles. Add vegetables and red pepper flakes. Cook and stir 4 to 5 minutes, or until vegetables are crisp-tender.

Combine all remaining ingredients in a small bowl. Add to mixture in skillet all at once. Cook and stir until mixture is thickened and vegetables are coated with sauce.

Yield: 4 to 6 servings.

Per serving: About 94 cal, 2 g pro, 13 g carb, 4 g fat, 0 mg chol, 342 mg sod.

RVSA specifications

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