Description Edit

Ingredients Edit

Directions Edit

  1. In small bowl stir water, bouillon cubes and cornstarch until blended.
  2. In large skillet melt margarine over medium-high heat.
  3. Add carrots; cook 2 minutes. Add pepper, Onion, Mushrooms, garlic, basil and crushed red pepper; saute 3 minutes.
  4. Stir cornstarch mixture and pour into skillet.
  5. Stirring constantly, bring to boil over medium heat and boil 1 minute.
  6. Stir in lemon juice. Toss with twists.

See also Edit

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