Asian Veggie Packets

Name: Asian Veggie Packets
Yield: 4 servings
Ingredients: 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

6 Ratings
5 Reviews
1 Photo

Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender.

By Reynolds KitchensR

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Read the full recipe after the video.

Recipe Summary

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.

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Step 2
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.
Step 3
Bring up sides of Reynolds Wrap® 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.
Step 4
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.

Reynolds Real Moms™ Recipe Tips:

One of the benefits of cooking with Reynolds Wrap® Heavy Duty Aluminum Foil is customizing each packet. Best of all, you can write on the foil to keep track of each one.

Nutrition Facts

Per Serving:

161 calories; protein 5g; carbohydrates 20.7g; fat 7.7g; cholesterol 15.3mg; sodium 543.5mg. Full Nutrition

goldenparadox

04/27/2014

I had left-over carrots and mushrooms and needed to do something with them that was Asian in influence since I was serving sweet & sour chicken (of sorts). Turned out that I didn't have the snow peas or brown sugar, but it was light & tasty anyways. It was also very easy to make. Since I made in my toaster oven while my chicken baked, I had to do it in two batches. For the second batch, I just mixed the wet ingredients with the dry until I could pop them in to bake. I actually think that marinating the veggies in the liquid made it a little more flavorful. I will do this next time.

6 Ratings

5 star values: 4
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

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goldenparadox

04/27/2014

Irene Ramirez

08/24/2013

Not yet but on my next trip to Vons's I will pick up these items. Can't wait to try out this recipe.

cydney

11/03/2014

The veggies come out crisp and delicious. My kids devour this and it has become one of their favorites. I used ginger paste to make this even more simple. I serve this as a side with the Asian pork tenderloin on this site.

ladybuggs5224

03/23/2014

Really good and super easy!

Myhusbandsfavoritecook

03/23/2018

Easy and delicious. Made it per the recipe. This will become a regular in our family.

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Asian Veggie Packets

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Recipe Summary

Ingredients

Directions

Reynolds Real Moms™ Recipe Tips:

Nutrition Facts

Reviews (5)

Most helpful positive review

All Reviews for Asian Veggie Packets

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Asian Veggie Packets

Gallery

Recipe Summary

Ingredients

Directions

Reynolds Real Moms&trade; Recipe Tips:

Nutrition Facts

Reviews (5)

Most helpful positive review

All Reviews for Asian Veggie Packets

Reynolds Real Moms™ Recipe Tips: