Fettuccine Vegetini - cooking recipe

Ingredients

2 Tbsp. Mazola corn oil
1 large onion, cut into 1/2-inch wedges
2 cloves garlic, minced
2 c. broccoli florets
1 red pepper, cut into thin strips
1 large carrot, thinly sliced diagonally
1/2 c. warm water
1 chicken bouillon cube
2 Tbsp. light teriyaki sauce
2 Tbsp. dry sherry
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
8 oz. Mueller's fettuccine, cooked and drained

Preparation

In medium skillet, heat corn oil over medium-high heat.
Add onion and garlic; saute 2 minutes.
Add broccoli, pepper and carrot; saute 3 to 4 minutes.
Combine water, bouillon, teriyaki sauce, sherry and ginger.
Stir into skillet; heat 1 minute.
Toss with fettuccine.
Makes 4 servings.