 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Cooking Light, AUGUST 2007 Ingredients:
1 cup white wine vinegar |
1/2 cup water |
2 tablespoons sugar |
1 tablespoon salt |
1/2 teaspoon mustard seeds |
1/4 teaspoon finely ground black pepper |
1/2 cup sake |
3 cups cauliflower florets |
3/4 cup slice yellow bell pepper (1/4-inch-thick) |
3/4 cup diagonally-cut carrot (1/4-inch-thick) |
3 cups broccoli florets |
8 green onions, white parts only |
2 garlic cloves, thinly sliced |
Directions:
1. Combine first 6 ingredients in a saucepan over medium-high heat; bring to a boil. Cook 3 minutes. Remove from heat; cool 2 minutes. Stir in sake.
2. Place cauliflower and remaining ingredients in a large zip-top plastic bag.
3. Add sake mixture to bag; seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally.
4. Remove vegetables from bag; discard marinade.
|
|