1 tablespoon vegetable oil
1 cup lowfat, low salt chicken broth
2 tablespoons vegetable oil
5 cloves garlic, minced
6 teaspoons minced fresh parsley
6 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
2 teaspoons dry brown mustard
8 slices leaf lettuce leaf white
1 tomato, sliced
3 medium carrots
In a medium saucepan bring to a boil oil and cover. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amountful of oil dropped into cold water forms a stiff, a little viscous. Remove from heat and slowly add broth, stirring, to the heat as needed.
Bring broth to a boil. Reduce heat to low, and stir in garlic, parsley, soy sauce, cornstarch, ginger, mustard and tomato. Bring to a boil. Reduce heat, add carrot chopped in creol form, and stir into the crock.
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