1/2 c Onion, sliced
1 c Carrot, sliced
1 c Cauliflower, sliced
1 c Green beans, sliced
2 tb Peanut oil
1 c Water
2 ts Chicken broth
2 ts Cornstarch
1 pn Garlic
In skillet, heat oil and cook sliced green beans,
cauliflower, carrots and onions.
Combine sauce ingredients: water, chicken stock base,
cornstarch and garlic powder. Add to cooked
vegetables. Heat through until thickened. You can vary
recipe by increasing onion or using 1/2 the amount
required for onions and replace it with celery.
