Linda Johnson
(TDY#13055)
Linda Johnson
(TDY#13055)
Place all ingredients in a large saucepan except the slivered almonds, cornstarch and 3 tablespoons of water. Cook until crisp-tender.
Mix the cornstarch and water together, stir into the vegetables and cook until thickened. Serve over brown jasmine rice or favorite oriental noodles.
Garnish with slivered almonds and scallions.
Karen
June 9, 2017 @ 12:58 PM
Hello,
I was wondering what brand of vegan chicken was used in this recipe. Thank you. ☺