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“Found this in a Betty Crocker low carb cookbook.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In 10 inch nonstick skillet, heat half of the broth to boiling over medium high heat. Add gingerroot and garlic; cook and stir 1 minute.
  2. Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring until vegetables are tender and most of the liquid has evaporated. Stir in hoisin sauce.

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