Asian Veggie Packets
Description
Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender.
Ingredients
•
2 sheets (18x15 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
•
2 tablespoons butter, melted
•
2 tablespoons soy sauce
•
2 tablespoons rice vinegar
•
2 tablespoons packed brown sugar
•
4 medium carrots, peeled and sliced thin
•
6 ounces snow peas
•
8 ounces white button mushrooms, sliced
•
4 scallions (green onions), sliced thin
•
1 (1 inch) piece fresh ginger, peeled and minced
•
2 cloves garlic, minced
•
4 teaspoons sesame seeds
Directions
1
Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
2
Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
3
Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
4
Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.