Vegetables Oriental

Name: Vegetables Oriental
Ingredients: 1 (10 1/2 to 10 3/4 oz.) can chicken broth; 2 Tbsp. cornstarch; 1/2 tsp. sugar; 1/4 tsp. ground ginger; 2 Tbsp. dry sherry; 1 Tbsp. soy sauce; 1 c. thin sliced carrots; 2 c. fresh pea pods; 4 c. cut broccoli; 1/2 c. slivered almonds

10 ingredients

8 steps

Ingredients

1 (10 1/2 to 10 3/4 oz.) can chicken broth
2 Tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. ground ginger
2 Tbsp. dry sherry
1 Tbsp. soy sauce
1 c. thin sliced carrots
2 c. fresh pea pods
4 c. cut broccoli
1/2 c. slivered almonds

Directions

1

In 10-inch skillet combine broth, cornstarch, ginger, sugar, sherry and soy sauce.
2

Over medium heat, bring to boil, stirring constantly.
3

Add vegetables.
4

Reduce heat to low.
5

Cover; simmer 10 minutes or until tender, stirring occasionally.
6

Garnish with almonds before serving.
7

Yield:
8

4 cups.