Vegetable sauce
3/4 c. hot water
1 chicken bouillon cube
1/8 tsp. garlic powder
2 tsp. sauterne wine
4 tsp. cornstarch
4 tsp. cold water

Bring 3/4 cup water to a slow boil in saucepan. Add chicken bouillon and dissolve. Add garlic powder and wine and simmer about 2 minutes. Combine cornstarch and water and stir into hot liquid gradually. Cook and stir 2 minutes until thickened and clear. Cover and keep warm. Makes about 1 cup.

VEGETABLES:

2 tbsp. butter
2 c. lg. diced onions
1/2 c. bamboo shoots
1 1/4 c. diced celery
1/2 c. shredded carrots
1 tsp. salt
1/4 tsp. white pepper
3/4 c. frozen pea pods (defrosted)
1 c. chopped iceberg lettuce
Vegetable sauce

Heat butter in a large skillet and saute onions for 2 to 3 minutes. Add bamboo shoots, celery, carrots, salt and pepper. Mix well. Turn off heat and cover skillet. Let stand on range for 5 to 10 minutes. Remove from stove and stir in pea pods and chopped lettuce. Top with vegetable sauce.