Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine mushrooms, onions, celery, green beans, ginger, garlic and oil in a wok. stir fry the vegetables for 3 minutes. mix the cornstarch with the broth, wine and soy sauce. add to the vegetable mixture and stir fry for 3 minutes or until the sauce bubbles. add the green onions and baby corn, simmer for 3 minutes or until the vegetables are crisp-tender.

Target recipe: heat oil in a large skillet. add onion, celery, and green pepper. cook slowly for 10 minutes. do not brown. stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper. transfer mixture to a buttered 2-to 3 quart casserole with lid. add boiling water. cover. bake at 350 degrees f for 1-1/2 hours or until barley is tender and liquid is absorbed. sprinkle with grated cheese before serving. good served with: marinated, slightlt blanched mixed vegetables, hot french bread and butter. tips: this dish can be assembled and baked later. add the boiling water just before baking. baking time should be increased by 15 minutes when starting refrigerated temperature.