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Name: Stir-Fried Vegetables With Seasoned Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Vegetable oil; 1/2 lb Mushrooms; 1 Garlic; 1/4 ts Salt; Black Pepper freshly ground; 1 Cayenne pepper; 1 lb Green beans; 4 sl French bread; 1/2 ts Salt; 1 1/4 c Chicken Stock; 1 tb Cornstarch; 1 tb Soy sauce; 1 tb Chopped fresh ginger root; 1/4 c Butter or margarine; Black Pepper freshly ground; 1/4 ts Dried thyme; 2 c Seasoned Croutons; 1/4 ts Dried sage

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INGREDIENTS

1/4 c Vegetable oil
1/2 lb Mushrooms
1 Garlic
1/4 ts Salt
Black Pepper ; freshly ground
1 Cayenne pepper
1 lb Green beans
4 sl French bread
1/2 ts Salt
1 1/4 c Chicken Stock
1 tb Cornstarch
1 tb Soy sauce
1 tb Chopped fresh ginger root
1/4 c Butter or margarine
Black Pepper ; freshly ground
SEASONED CROUTONS
1/4 ts Dried thyme
2 c Seasoned Croutons
1/4 ts Dried sage

Servings

INSTRUCTIONS

Slice beans and mushrooms; cut red pepper into strips. In small bowl, mix together 1/2 cup stock, cornstarch, soy sauce, salt and pepper to taste. In large skillet or wok, heat oil over high heat. Add beans and ginger; stir-fry for about 3 minutes. Add mushrooms and red pepper. Cook for 2 minutes longer, stirring. Add 1 cup stock; cover and cook over medium heat for 3 minutes. Pour cornstarch mixture over vegetables and stir until mixture comes to boil and thickens. Top with seasoned croutons. Serve immediately. Makes 8 servings. (SEASONED CROUTONS): Cut bread into 1/2 inch cubes. In large skillet, melt butter over medium heat. Add garlic clove and toss in butter for 1 minute. Add bread cubes and cook, stirring occasionally, until bread is coated with butter and evenly toasted. Sprinkle herbs, salt, and pepper to taste over cubes, tossing to distribute evenly. Remove garlic clove. Set cubes aside to cool. Makes 2 cups Typed in MMFormat by chartlin@hotmail.com Source: Canadian Living. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 24, 1999

NOTES

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Stir-Fried Vegetables With Seasoned Croutons

1/4 c Vegetable oil
1/2 lb Mushrooms
1 Garlic
1/4 ts Salt
 Black Pepper freshly ground
1 Cayenne pepper
1 lb Green beans
4 sl French bread
1/2 ts Salt
1 1/4 c Chicken Stock
1 tb Cornstarch
1 tb Soy sauce
1 tb Chopped fresh ginger root
1/4 c Butter or margarine
 Black Pepper freshly ground
 SEASONED CROUTONS
1/4 ts Dried thyme
2 c Seasoned Croutons
1/4 ts Dried sage

Slice beans and mushrooms; cut red pepper into strips.    In small bowl, mix together 1/2 cup stock, cornstarch, soy sauce, salt and  pepper to taste.    In large skillet or wok, heat oil over high heat.  Add beans and ginger;  stir-fry for about 3 minutes.  Add mushrooms and red pepper. Cook for 2  minutes longer, stirring.  Add 1 cup stock; cover and cook over medium heat  for 3 minutes.    Pour cornstarch mixture over vegetables and stir until mixture comes to  boil and thickens.  Top with seasoned croutons.  Serve immediately. Makes 8  servings.    (SEASONED CROUTONS):  Cut bread into 1/2 inch cubes.  In large skillet,  melt butter over medium heat.  Add garlic clove and toss in butter for 1  minute.  Add bread cubes and cook, stirring occasionally, until bread is  coated with butter and evenly toasted.  Sprinkle herbs, salt, and pepper to  taste over cubes, tossing to distribute evenly. Remove garlic clove. Set  cubes aside to cool.  Makes 2 cups Typed in MMFormat by  chartlin@hotmail.com  Source: Canadian Living.    Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar  24, 1999

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Nutrition

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Serving Size: 1 Serving (215g)
Recipe Makes: 8 Servings

Calories: 305
Calories from Fat: 178 (58%)

Amt Per Serving		% DV

	Total Fat 19.8g	26 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 4.5g
Cholesterol 15.6mg		5 %
Sodium 412.5mg		14 %
Potassium 395mg		10 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 22.6g
Protein 7.1g		10 %
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.

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Calories per serving: 305

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