In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onions. Combine sauce ingredients: water, chicken stock base, cornstarch and garlic powder. Add to cooked vegetables. Heat through until thickened. You can vary recipe by increasing onion or using 1/2 the amount required for onions and replace it with celery.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4|
|Calories from Fat: 62 (67%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 42.5mg||1 %|
|Potassium 245mg||6 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 4.9g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 92
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