Recipe: Chinese Vegetables A La Florida (using grapefruit juice)

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
1 cup broccoli flowerets
4 teaspoons cornstarch

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.

Add broccoli flowerets. Cover. Cook 5 minutes or until vegetables are crisp-tender.

Blend cornstarch with remaining 3/4 cup grapefruit juice; pour over vegetables; bring to a boil, stirring constantly until thickened. Serve at once.

Servings: 4
Source: National Pork Board