Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh vegetables tossed with a soy glaze.

Servings

1 medium onions , peeled
2 cup fresh mushrooms , sliced
1.5 cup fresh green beans
1 cup cold water
0.25 small carrots, fresh, 5 1/2" long , peeled
0.5 medium red bell peppers , seeded and finely diced
3 tbsp low sodium soy sauce
1 pinch black pepper
1 instant mushroom soup, dry packet (optional)

1 Slice onion into ultra thin rings. Place in a small saucepan with mushrooms, green beans, and water. Cook for 20 minutes over medium heat, or until green beans are soft, drain.
2 Using a potato peeler, shave a few peelings from the carrot - about 2 tablespoons just for color. Add red pepper, soy sauce, pepper, and soup powder. Cook for another 5 minutes so that flavors blend and peppers soften.