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Polynesian Vegetables

Polynesian Vegetables

"In Hobe Sound, Florida, Evelyn DeLuca quickly prepares this colorful vegetable medley on the stovetop. Coated with a pineapple sauce, the pretty dinner accompaniment offers tasty change of pace."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender.
  2. Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 107 calories, trace fat (trace saturated fat), trace cholesterol, 463 mg sodium, 25 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fruit.

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Reviews

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I enjoyed the flavor, but I would have preferred the vegetables to be softer than this recipe indicated they should be.

This is a great veggie side dish! Give it a try with your next asian style meal or any meal. So colorful and a change from the same old same old.

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