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| 3 Tasse | Water boiling |
| 6 Esslöffel | water |
| 12 x ca. 30 g | Onion Green Fresh |
| 3 3/4 x ca. 450 g | Carrots fresh |
| 4 1/2 x ca. 450 g | celery fresh |
| 4 1/2 x ca. 450 g | Cabbage White Fresh |
| 14 x ca. 30 g | Mushrooms 16 Oz |
| 1 1/2 x ca. 450 g | onions dry |
| 2 1/4 x ca. 450 g | Pepper Swt Grn Fresh |
| 1 x ca. 30 g | Starch Edible Corn |
| 2 Esslöffel | Soup Gravy Base Chicken |
| 12 x ca. 30 g | Shortening; 3LB |
| 1 Teelöffel | Pepper Black 1 Lb Cn |
| 2 Esslöffel | soy sauce |
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Temperature: 400 F. Tilting Fry Pan
1. Wash And Trim Vegetables According To Recipe No. M-G-1. Set Aside For Use In Step 5.
2. Add Soup And Gravy Base And Pepper To Boiling Water. Set Aside For Use In Step 4.
3. Blend Cornstarch With Water And Soy Sauce To Make A Smooth Paste.
4. Slowly Add Paste To Stock Stirring Constantly. Simmer 2 Minutes Or Until Lighlty Thickened And Clear, Stirring Constantly. Remove From Heat; Set Aside For Use In Step 6.
5. Saute' Vegetables In Shortening Or Salad Oil As Follows: Carrots - 3 Minutes; Add Celery And Green Peppers - 2 Minutes; Add Remaining Vegetables ~ 4 Minutes.
6. Pour Sauce Over Vegetables 15 Minutes Before Serving.
Sliced Carrots.
Sliced Celery.
Cabbage Strips.
Pepper Strips.
Onion Wedges.
Pieces.
Pan, If Desired.
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