Oriental Vegetables in a Spicy Chili Sauce



  • 1 c. water
  • 1 Tbsp. McKay’s chicken seasoning
  • 1 clove garlic, crushed
  • 1 c. broccoli florets
  • 1 c. carrots, julienned
  • 1 c. onions, julienned
  • 1 c. sweet red pepper, julienned
  • 1 c. pea pods
  • 1/2 c. sliced fresh mushrooms
  • 1/4 tsp. salt, or to taste
  • 4 c. cooked brown jasmine rice
  • 1/4 c. cashews
  • 1 tsp. sesame seeds
  • 3 Tbsp. scallions

Spicy Chili Sauce:

  • 1/4 c. Braggs liquid aminos
  • 2 c. water
  • 2 tsp. chili sauce
  • 2 tsp. brown sugar
  • 1 clove garlic, minced
  • 1/4 c. cold water
  • 1/4 c. cornstarch


  1. In a large skillet, combine water, chicken style, garlic, broccoli, carrots, onions, peppers, mushrooms, pea pods and salt, and steam over medium high heat until vegetables are crisp-tender.
  2. To make spicy chili sauce: combine all ingredients in a medium saucepan and bring to a boil, stirring constantly.
  3. Mix cornstarch and cold water till smooth and add to sauce. Stir constantly until thickened.
  4. Add the spicy chili sauce and gently stir until well mixed. Sprinkle the cashews, scallions, and sesame seeds on top.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.