6 oz. red chard
5 oz. cauliflower
4 oz. mushrooms
6 oz. broccoli
3 oz. tomatoes
3 oz. carrots
1/2 tsp. olive oil
2 oz. water
1/4 tsp. sugar
1/3 tsp. salt
1 oz. cornstarch mixed with 1 oz. water
• Fill a large pan with water and bring to a boil.
• Slice the vegetables into small pieces, add to the boiling water, and cook for 1 minute. Remove the vegetables from the water and drain.
• Heat the pan, then coat with the olive oil. Wait a few seconds, then add 2 oz. water, the sugar, and the salt and stir. Add the vegetables, stir a few times, and bring to a boil. Add the cornstarch-water mixture and stir a few times. Serve immediately.
