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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A vegetable meal that starts with the convenience of frozen vegetables. It can be made more hearty by adding 2 cups cubed cooked chicken or turkey with the frozen vegetables in step 2. If you cannot find oyster sauce, substitute 1 tablespoon soy sauce. Recipe from one of Betty Crocker's supermarket cookbooklets. Ingredients:
1 cup vegetable broth (chicken broth may be substituted) |
2 tablespoons cornstarch |
2 tablespoons oyster sauce |
1/4 teaspoon red pepper sauce |
2 tablespoons vegetable oil |
2 garlic cloves, finely chopped |
1 (16 ounce) bag frozen mixed vegetables (snap peas, carrots, onions and mushrooms) |
2 1/2 cups coleslaw mix |
4 cups chow mein noodles |
Directions:
1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are tender.
3. Stir in coleslaw mix and broth mixture. Cook and stir 1-1/2 minutes. Serve over noodles.
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