Vegetables Oriental

Vegetables Oriental

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 130.
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.
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

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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