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CHINESE VEGETABLES A LA FLORIDA

Serves 4.

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 
 

Cooking Directions
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.

Serving Suggestions
Fresh vegetables with a tangy citrus flavor. Perfect light side dish for a summer meal.

Nutrition Facts
Calories 130 calories; Protein 5 grams; Fat 0 grams; Sodium 400 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 29 grams; Fiber 5 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com