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
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