Recipe - Stir-Fried Vegetables With Seasoned Croutons

1 pound Green beans
One half pound Mushrooms
1 Red pepper
1 One fourth cup Chicken stock
1 tablespoon Cornstarch
1 tablespoon Soy sauce
One half teaspoon Salt
Freshly ground pepper
One fourth cup Vegetable oil
1 tablespoon Chopped fresh ginger root
2 cup Seasoned Croutons

SEASONED CROUTONS
4 sl French bread
One fourth cup Butter or margarine
1 Clove garlic
One fourth teaspoon Dried thyme
One fourth teaspoon Dried sage
One fourth teaspoon Salt
Freshly ground pepper

Slice beans and mushrooms; cut red pepper into strips.

In small bowl, mix together One half cup stock, cornstarch, soy sauce, salt and
pepper to taste.

In large skillet or wok, heat oil over high heat. Add beans and ginger;
stirfry 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 One half 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 MMRecipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
24, 1999