Gingered Glazed Vegetables

Campbell's Gingered Glazed Vegetables Recipe

A medley of colorful vegetables simmer in ginger-seasoned vegetable broth for a side dish that delivers color, flavor and variety to your meals.

At a glance

Prep

20 min.

Total

30 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 10 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

2 tablespoons cornstarch
1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or 1 clove   garlic, minced
2 medium carrots, sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 small green or red pepper, cut into 2-inch-long strips (about 1 cup)
1 large onion, cut into wedges
1 cup fresh or frozen broccoli florets
4 ounces snow peas

How to Make It

  • 1

    Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.

  • 2

    Stir the remaining broth, ginger, garlic, carrots, celery, pepper, onion, broccoli and snow peas in a 10-inch skillet and heat to a boil over medium-high heat. Reduce the heat to medium. Cover the skillet and cook for 5 minutes or until the vegetables are tender-crisp.

  • 3

    Stir the cornstarch mixture into the skillet. Cook and stir until the mixture boils and thickens.

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RID#23882

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