CHINESE VEGETABLES A LA FLORIDA
VEGETABLE RECIPES
Nutrition Facts Calories 130 calories; Protein 5 grams; Fat 0 grams; Sodium 400 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 29 grams; Fiber 5 grams
Cooking Ingredients
2 cups carrots, cut in 2-inch pieces
2 cups celery, cut in 2-inch pieces
1 cup broccoli stems, cut in 2-inch pieces
1 cut new green beans, cut in 2-inch pieces
1 enormous onion, cut
1/2 teaspoon salt
1 3/4 cup grapefruit juice, partitioned
1 cup broccoli flowerets
4 teaspoons cornstarch
Cooking Direction
In enormous pan, consolidate carrots, celery, broccoli stems, green beans, onion, salt and 1 cup grapefruit juice; heat to the point of boiling.
Cover; stew 8 minutes.
Add broccoli flowerets. Cover. Cook 5 minutes or until vegetables are fresh delicate.
Mix cornstarch with staying 3/4 cup grapefruit juice; pour over vegetables; heat to the point of boiling, blending continually until thickened.