Name: Asian Veggie Packets
Yield: 4
Ingredients: (18x15 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil - 2 sheets; Butter, melted - 2 tablespoons; Soy sauce - 2 tablespoons; Rice vinegar - 2 tablespoons; Packed brown sugar - 2 tablespoons; Carrots, peeled and sliced thin - 4 medium; Snow peas - 6 ounces; White button mushrooms, sliced - 8 ounces; Scallions (green onions), sliced thin - 4; Fresh ginger, peeled and minced - 1 (1 inch) piece; Garlic, minced - 2 cloves; Sesame seeds - 4 teaspoons

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Ingredients for - Asian Veggie Packets

1. (18x15 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil - 2 sheets

2. Butter, melted - 2 tablespoons

3. Soy sauce - 2 tablespoons

4. Rice vinegar - 2 tablespoons

5. Packed brown sugar - 2 tablespoons

6. Carrots, peeled and sliced thin - 4 medium

7. Snow peas - 6 ounces

8. White button mushrooms, sliced - 8 ounces

9. Scallions (green onions), sliced thin - 4

10. Fresh ginger, peeled and minced - 1 (1 inch) piece

11. Garlic, minced - 2 cloves

12. Sesame seeds - 4 teaspoons

How to cook deliciously - Asian Veggie Packets

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.