Recipe - Steamed Vegetables

1 cup Sliced carrot, (1inch)
1 cup Cubed peeled round red
potato, (1inch)
1 cup Cut fresh green beans,
(2inch)
2 tablespoon Lowsodium soy sauce
1 tablespoon Dry sherry
2 teaspoon Sugar
2 teaspoon Dark sesame oil
1/8 teaspoon Salt

Arrange first 3 ingredients in a vegetable steamer over boiling water.
Cover and steam 15 minutes or until crisptender; drain.

Combine soy sauce and next 4 ingredients in a large saucepan; place over
mediumheat until hot. Add vegetable mixture; saute 2 minutes or until
thoroughly heated. Yield: 3 servings (serving size: 1 cup).

Per serving: 87 Calories; 3g Fat (33% calories from fat); 2g Protein; 13g
Carbohydrate; 0mg Cholesterol; 426mg Sodium

Recipe by: Cooking Light, June 1994, page 121

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.