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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The combination of these veggies seem to compliment each other, the almonds & wheat germ give a nutty flavor. Ingredients:
1/4 cup butter or 1/4 cup margarine |
2 cups celery, washed and sliced 1/2 inch diagonal cuts (or one head of chinese celery, trimmed coarsely chopped) |
1/2 cup mung bean sprouts |
1/2 cup fresh snow pea |
1/2 cup carrot, cleaned, shredded |
2 teaspoons soy sauce (or tamari) |
salt & pepper |
1/8 teaspoon cinnamon |
1/8 teaspoon ground ginger |
1/2 cup wheat germ |
1/4 cup slivered almonds |
Directions:
1. Melt half the butter in a large skillet and sauté the celery for 3 minutes.
2. Add bean sprouts, snow peas, carrot and soy (tamari). Sauté 3 minutes; add spices and mix.
3. Transfer the mixture to a medium sized casserole, sprinkle with wheat germ, dot with remaining butter (margarine).
4. Bake at 350°F for 40 minutes or until the top is crisp and brown. Sprinkle with almonds and serve.
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