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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (139g) Recipe makes 3 servings |
||
| Calories 123 | ||
| Calories from Fat 90 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 442mg | 18% | |
| Potassium 358mg | 10% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 0.8g | ||
| Protein 5.1g | 10% | |
Vegetables Oriental Style (asparagus, Broccoli, or Cauliflower)
SERVES 3 -4
Ingredients
- 2 tablespoons margarine
- 2 tablespoons slivered almonds
- 1 (10 ounce) package cut frozen asparagus or frozen broccoli or frozen cauliflower or frozen carrots, thawed
- 1 stalk celery, sliced
- 1/2 cup sliced mushrooms, drained (4 oz can)
- 1 tablespoon soy sauce
Directions
1
Brown almonds in margarine over low heat.2
Remove almonds and set aside.3
Add remaining ingredients to margarine, cover, and simmer over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally.4
Top with almonds and serve.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Broccoli
- Cuisine > Asian > Eastern > Chinese
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Brenda.
On Jul 1, 2006
Very Easy. I really, really enjoyed this! The almonds gave the dish a nice toasty taste. I used a blend of Cauliflower, Broccoli, and Carrots, with low sodium soy sauce. Thanks for posting! Nick's Mom
From: amerasia
On May 23, 2005
I made it with asparagus and fresh mushroom, it came out great!! Throw in some extra butter after taking the almond out. This is a great way to make vegetables. Thank you for the recipe littleturtle
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