Fettuccine Vegetini

• 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

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

corn oil, onion, garlic, broccoli florets, red pepper, carrot, warm water, chicken, teriyaki sauce, sherry, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656636 (may not work)