Ingredients:
1 cup broccoli florets
1 cup cauliflower florets
1 red bell pepper, seeded and cut into wedges
1/2 cup sliced carrots

Sauce
1/2 cup chicken broth
2 tablespoons oyster-flavored sauce
1 tablespoon rice wine or dry sherry
1/8 teaspoon ground white pepper
2 teaspoons cornstarch
1 tablespoon water
 

Directions:
1. Fill Generation II Casserole (4-qt.) half full with water. Place Generation II Steamer Insert on top and bring water to a boil. Place vegetables in steamer. Cover; steam 5-6 minutes or until vegetables are crisp-tender.

2. For sauce, combine chicken broth, oyster sauce, wine and black pepper in Generation II Petite (1 1/2-qt.) Saucepan; bring to a boil. Dissolve cornstarch in water; add to sauce mixture, stirring constantly until thickened, about 1-2 minutes. Arrange vegetables on serving plate; pour sauce over top of vegetables and serve.

Yield: 4 servings

Nutrients per serving: Calories 50, Total Fat 1 g

Pampered Chef