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Categories:
carrot green beans salad oil cauliflower water cornstarch bouillon cubes whole almond green onion garlic salt
Viewed: 53 - Published at: 10 years agoIngredients
- 1 cup thinly sliced carrot
- 1 cup green beans, cut in 1-inch pieces (fresh or frozen-I use fresh)
- 2 teaspoons salad oil
- 1 cup cauliflower, sliced thin
- 1 cup water
- 2 teaspoons cornstarch
- 2 bouillon cubes, chicken flavor
- 12 cup whole almond (I always use more)
- 12 cup green onion, sliced (I use only the green tops)
- 2 teaspoons garlic salt
Method
- Cook and stir carrots and green beans in oil over medium-high heat for 2 minutes.
- Add cauliflower and onions, cook 1 minute longer, still stirring.
- Mix together bouillon, water, cornstarch and garlic salt.
- Add mixture to vegetables.
- Cook and stir until thickened.
- Vegetables should be crisp.
- Add almonds, then serve.
