8 ounces baby-cut carrots
2 to 3 cups broccoli florets
1/2 head cauliflower, cut into florets
1 small red onion, cut into 1/4-inch wedges
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 cup chicken broth
1/4 cup oyster sauce
2 tablespoons Chinese rice wine, dry sherry, or sake
1/4 teaspoon white pepper
Prepare vegetables as directed in ingredient listing.
Place a steamer in a 4-quart saucepan with 1 inch of water in the bottom.
Arrange carrots on bottom of steamer; layer broccoli, cauliflower and onion over carrots.
Cover; bring to a boil, reduce heat to Medium and simmer 4 to 5 minutes until crisp-tender.
Meanwhile, combine sauce ingredients in a small skillet or saucepan. Bring to a boil over Medium heat. Stir in cornstarch solution and simmer 15 to 30 seconds until thickened.
Place vegetables on a serving plate, pour sauce over top and serve immediately
No Nutritional Information Available
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