Quick Fry Vegetables
Quick Fry Vegetables is an moderately easy dinner. Made with 1/4 c. butter, 1 tsp. instant chicken bouillon, 1 (10 oz.) pkg. frozen baby brussels sprouts, 1 1/2 c. frozen carrots and 1 pkg. frozen cauliflower, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Heat butter in electric skillet until melted.
Stir in instant bouillon.
Add Brussels sprouts, carrots and cauliflower.
Cover and cook over medium heat 4 or 5 minutes.
Stir-fry vegetables 4 minutes.
Add peas.
Stir-fry until peas are crisp-tender, about 5 minutes.
Stir in almonds, salt and lemon pepper.
π· Perfect Pairings
Complete your meal with these
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