2 T. margarine, melted
1 t. light corn syrup
1 t. chicken bouillon powder
1/2 t. onion powder
1/8 t. turmeric
1/2 c. frozen pearl onions, unthawed
1/2 c. frozen French style green beans, partially thawed
1/2 c. frozen broccoli, partially thawed
1/2 c. sliced, drained mushrooms
2 T. chopped sweet red pepper or ripe seedless tomatoes, chopped
1/2 c. water

Put all ingredients in a (2 quart) saucepan and stir over medium heat. Bring to the boil and cook for 2 minutes or til tender crisp. Remove from heat, cover with a lid and let stand for 8-10 minutes. Serve undrained.
(4 servings)

Birdseye Japanese Style Vegetables recipe is published in our August, 1998 Menu Minder.