a~b
TERIYAKI VEGETABLE SAUTÉ
QQQQQQQQQQ sQQQQQQQQQQ
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
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
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.
5