Ingredients
- 1 1/2 cups thinly sliced carrots
- 1 1/2 cups green beans, cut in 1 inch pieces
- 3 Tbsp. salad oil
- 1 1/2 cups thinly sliced cauliflower
- 3/4 cup sliced green onions
- 1 1/2 cups water
- 3 tsp. chicken stock base
- 3 tsp. cornstarch
- 1/8 tsp. garlic powder
- 3/4 cup unblanched whole almonds
Directions
Cook and stir carrots and beans with oil in skillet over medium high heat 2 minutes. Add cauliflower and onion; cook, 1 minute longer. Add mix of water, chicken stock base, cornstarch, and garlic. Cook and stir until thickened. Vegetables should be crisp-tender. If they need further cooking, reduce heat; cover and steam to desired doneness. Add almonds.
By Robin from Washington, IA
Like ThriftyFun on Facebook
