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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Vegetable Kung Pao |
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Serves: 4 Print this Recipe4 servings 1/2 cup partially defatted roasted peanuts or 1/4 cup dry-roasted peanutes 1 tablespoon cornstarch 1 teaspoon sugar 1 tablespoon cold water 1/2 cup fat-free reduced-sodium chicken broth 1 teaspoon chili puree with garlic 1 (16-ounce) bag frozen broccoli, carrots, red peppers with garbanzo and other beans Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Spread peanuts in single layer on paper towel; spray lightly with cooking spray about 2 seconds. Add to wok; stir-fry about 1 minute or until toasted. Immediately remove from wok; cool. Mix cornstarch, sugar and cold water; set aside. Mix broth and chili puree in wok; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring several times. Move vegetables to side of wok. Stir cornstarch mixture into liquid in skillet. Cook and stir vegetables and sauce over high heat about 1 minute or until sauce is thickened. Stir in peanuts. 1 Serving: Calories 150 (Calories from Fat 35); Fat 4g (Saturated 0g); Cholesterol 0mg; Sodium 300mg; Carbohydrate 19g (Dietary Fiber 0g); Protein 10g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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