Vegetables Oriental
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 2 tablespoons cornstarch
- ½ teaspoon sugar
- ¼ teaspoon ground ginger
- 2 tablespoons dry sherry
- 1 tablespoon light soy sauce
- 4 cup Vegetable 1 Option, fresh or frozen
- 1 cup carrot, thinly sliced
- Vegetable 2 Option
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed chicken broth
- condensed French onion soup
- condensed beef broth
Vegetable 1 - Use 1 Item
- cut broccoli
- cut asparagus
- peas
Vegetable 2 - Use 1 Item
- 2 cups snow pea pods, fresh or frozen
- 2 cups fresh bean sprouts
- 1 can water chestnuts, sliced, (8 oz / 226 g)
Garnish - Use 1 Item
- firm tofu, diced
- almonds, sliced
- sesame seeds
Instructions
- In a large non stick pan on medium heat, stir together the Soup Option, cornstarch, sugar, ginger, sherry, and soy sauce. Heat to boiling while stirring constantly, then reduce low.
- Stir in Vegetable 1 Option and carrots. Cover and simmer for about 10 minutes, stirring occasionally, or until vegetables are tender.
- Stir in Vegetable 2 Option, cook until heated through, stirring often.
- Pour into a serving dish, sprinkle with Garnish Option, serve with additional soy sauce as desired. Enjoy.
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