Steamed Veg with Cheese
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
|
|
| 4 | cups |
broccoli florets
|
|
| 3 | medium |
green bell peppers
|
|
| 2 | cups |
onions
sliced |
|
| 2 | cups |
carrots
sliced |
|
| 4 | teaspoons |
soy sauce, tamari
|
|
| 8 | ounces |
monterey jack cheese
|
|
| 3 | tablespoons |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
|
|
| 946 | ml |
broccoli florets
|
|
| 3 | medium |
green bell peppers
|
|
| 473 | ml |
onions
sliced |
|
| 473 | ml |
carrots
sliced |
|
| 2E+1 | ml |
soy sauce, tamari
|
|
| 231.2 | ml/g |
monterey jack cheese
|
|
| 45 | ml |
sesame seeds
|
|
Directions
In a large skillet, heat oil over moderate high heat.
Add onions and cook 3 minutes.
Add remaining vegetables, toss to coat with oil and cover skillet.
Cook about 8 minutes until the vegetables are barely tender but still retain their crunch.
Add soy and stir well.
Arrange cheese over vegetables, cover and remove from heat.
Let stand for 3 minutes until cheese is melted.
Sprinkle with sesame seeds and serve immediately.
