Gingered Asian Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
medium |
Yukon Gold potatoes -- sliced |
|
2 |
whole |
shallots -- sliced |
|
3 |
cloves |
garlic -- sliced |
|
1 |
inch |
ginger root -- sliced |
|
1/2 |
cup |
water |
|
2 |
tablespoons |
low sodium soy sauce |
|
1 |
tablespoon |
Lawry's Asian Seasoning |
|
2 |
tablespoons |
butter |
| Melt butter in large frying pan over medium heat. Layer potatoes, shallots, garlic, and ginger in even layers in frying pan. Sprinkle the soy sauce and seasoning over vegetables. Add water. Cover and cook for 20 minutes or until vegetables are tender. Makes 8 servings. |
| Per Serving: 110 Calories; 3g Fat (24.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 187mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat. |