| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Fresh vegetables with a tangy citrus flavor. Perfect light side dish for a summer meal.

Chinese Vegetables a la Florida

2 cups carrots, cut in 2-inch pieces
2 cups celery, cut in 2-inch pieces
1 cup broccoli stems, cut in 2-inch pieces
1 cut fresh green beans, cut in 2-inch pieces
1 large onion, sliced
1/2 teaspoon salt
1 3/4 cup grapefruit juice, divided use
1 cup broccoli flowerets
4 teaspoons cornstarch

1. In large saucepan, combine carrots, celery, broccoli stems, green beans, onion, salt and 1 cup grapefruit juice; bring to a boil. Cover; simmer 8 minutes.
2. Add broccoli flowerets. Cover. Cook 5 minutes or until vegetables are crisp-tender.
3. Blend cornstarch with remaining 3/4 cup grapefruit juice; pour over vegetables; bring to a boil, stirring constantly until thickened. Serve at once.

Serves 4.

Nutrition Facts
Calories 130 calories
Protein 5 grams
Fat 0 grams
Sodium 400 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 29 grams
Fiber 5 grams

Recipe provided courtesy of Pork: The Other White Meat.