Asian Veggie Packets Recipe - Allrecipes.com
Asian Veggie Packets Recipe
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Emily's Tip for Asian Veggie Packets
Watch a Real Mom make quick Asian veggies on the grill. See more

Asian Veggie Packets

Recipe by  

"Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
  2. Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
  3. Bring up sides of foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
  4. Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.
Kitchen-Friendly View

Footnotes

  • Reynolds Real Moms™ Recipe Tips:
  • One of the benefits of cooking with Reynolds Wrap® Heavy Duty Aluminum Foil is customizing each packet. Best of all, you can write on the foil to keep track of each one.
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Reviews More Reviews

Nov 03, 2014

The veggies come out crisp and delicious. My kids devour this and it has become one of their favorites. I used ginger paste to make this even more simple. I serve this as a side with the Asian pork tenderloin on this site.

 
Apr 27, 2014

I had left-over carrots and mushrooms and needed to do something with them that was Asian in influence since I was serving sweet & sour chicken (of sorts). Turned out that I didn't have the snow peas or brown sugar, but it was light & tasty anyways. It was also very easy to make. Since I made in my toaster oven while my chicken baked, I had to do it in two batches. For the second batch, I just mixed the wet ingredients with the dry until I could pop them in to bake. I actually think that marinating the veggies in the liquid made it a little more flavorful. I will do this next time.

 

4 Ratings

Mar 23, 2014

Really good and super easy!

 
Aug 24, 2013

Not yet but on my next trip to Vons's I will pick up these items. Can't wait to try out this recipe.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 543 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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