Date: Mon, 07 Jun 1999 07:15:41 -0500
From: Laura Galvas (galvas@MERLIN.ARC.NASA.GOV)
Message-Id: (4.1.19990607070743.00a04440@merlin.arc.nasa.gov)
Here's a recipe with snow peas I made yesterday
that turned out quite tasty. I tried it because it's
a little bit different from the usual stir fry.
From the New McDougall Cookbook:
Broccoli-Barley Toss
(8 servings)
1 cup barley
3 cups vegetable broth (I used Swanson's canned)
or water
2 cups broccoli florets
2 cups sliced mushrooms
1 cup snow peas, trimmed
1/2 cup sliced scallion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 cup bean sprouts
1/4 cup soy sauce
1/4 cup water
1/4 tsp. ground ginger (I used fresh)
1 tbsp. cornstarch, mixed with 2 tbsp. cold water
Place the barley and veg. stock in a saucepan. Cover and
cook over med. heat for 1 hour. About 15 minutes before the
barley is done, place all of the vegetables, except the
bean sprouts, in a large pot or wok with the soy sauce,
water, and ginger. Cook, stirring, for 5 minutes. Add the
bean sprouts and cook, stirring, for another 5 minutes.
Add the cornstarch mixture and cook, stirring, until
thickened, about 1 minute. Remove from heat. Toss the
vegetables with the cooked barley. Serve hot.
kwvegan vegan