KitchenAid 221 Use & Care Manual
5
TERIYAKI VEGETABLE SAUTÉ
a~b
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4 medium carrots, peeled
and cut into thirds
1 medium red or green
bell pepper, cut into
fourths
1 medium red or yellow
onion, cut into fourths
1 tablespoon oil
1
⁄
4
teaspoon red pepper
flakes
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon cornstarch
1
⁄
4
teaspoon ginger
1
⁄
2
cup reduced-sodium
chicken broth
2 tablespoons reduced-
sodium soy sauce
Assemble Rotor Slicer/Shredder, using thick
slicing cone (No. 3). Attach Rotor Slicer/Shredder
to mixer. Turn to Speed 4 and slice carrots into
large bowl placed under slicer/shredder. Repeat
with bell pepper and onion.
slicing cone (No. 3). Attach Rotor Slicer/Shredder
to mixer. Turn to Speed 4 and slice carrots into
large bowl placed under slicer/shredder. Repeat
with bell pepper and onion.
Heat oil in large skillet over medium-high heat
until oil sizzles. Add vegetables and red pepper
flakes. Cook and stir 4 to 5 minutes, or until
vegetables are crisp-tender.
until oil sizzles. Add vegetables and red pepper
flakes. Cook and stir 4 to 5 minutes, or until
vegetables are crisp-tender.
Combine all remaining ingredients in a small
bowl. Add to mixture in skillet all at once. Cook
and stir until mixture is thickened and vegetables
are coated with sauce.
bowl. Add to mixture in skillet all at once. Cook
and stir until mixture is thickened and vegetables
are coated with sauce.
Yield: 4 to 6 servings.
Per serving: About 94 cal, 2 g pro, 13 g carb,
4 g fat, 0 mg chol, 342 mg sod.
4 g fat, 0 mg chol, 342 mg sod.