- 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
- Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
- 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.
- Bring up sides of Reynolds Wrap(R) 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.
- 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.
04/07/2018
recipepes.com
Asian Veggie Packets, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
