Vegetable Chow
Makes 4 servings
1 cup vegetable broth
2 tablespoons cornstarch
2 tablespoons oysters sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 (16-ounce) bag frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles
1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3. Stir in coleslaw mix and broth mixture. Cook, stirring constantly, until thickened. Serve over noodles.
*1 tablespoon soy sauce can be substituted for the oyster sauce.
Makes 4 servings
1 cup vegetable broth
2 tablespoons cornstarch
2 tablespoons oysters sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 (16-ounce) bag frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles
1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3. Stir in coleslaw mix and broth mixture. Cook, stirring constantly, until thickened. Serve over noodles.
*1 tablespoon soy sauce can be substituted for the oyster sauce.