1/2 onion, sliced
1 tablespoon minced fresh ginger root
1 teaspoon garlic powder
1 tablespoon brown sugar
1 onion, sliced
1 1/2 cups soy sauce
1 teaspoon rice vinegar
1/2 cup water
2 cubes beef bouillon cube
1/2 cup frozen corn kernels, thawed
1 cup fresh mushrooms, chopped
2 tablespoons minced fresh parsley
2 tablespoons cornstarch
2 tablespoons allspice
2 tablespoons garlic powder
1 red onion, sliced
1 zucchini, sliced
1 green bell pepper, sliced
1 (8 ounce) canorini pasta sauce
1 (8 ounce) can diced green chile peppers, drained
1 tablespoon grated Parmesan cheese
In a medium bowl combine the onion, ginger, garlic powder, brown sugar, and onions. Stirring well, gently blend the soy sauce, rice vinegar, water, beef, bouillon, corn and mushrooms.
Transfer the mixture to a large saucepan. Stir in the mushrooms, parsley, pepper, cheese, and lemon zests. Heat from medium heat.
Remove the lid from the encase container, and pour the fruit mixture over all. Bring to a boil over medium heat, and cook for 60 minutes.