| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Digest, Feb95, Fatfree |
2 |
Servings |
INGREDIENTS
| 1 |
|
Carrot, cut into thin |
|
|
Julienned strips |
| 1/2 |
|
Green pepper, also cut into |
|
|
Thin julienned strips |
|
x |
Some mung bean sprouts- I |
|
|
Used about 2 C. or so. |
INSTRUCTIONS
Boil water. Throw in carrot and let cook for a minute or two. Add pepper
and sprouts. Turn off heat when water reboils. (I let it sit a few minutes
at this step and it was fine, still crispy). Drain the vegies and rinse
with cold water. Chill.
Before eating toss with dressing:
~ 1 T. soy sauce - 2 T. rice wine vinegar - 1 t. sesame oil - sesame seeds
(for looks mostly)
I found I still had most of the dressing left in the bottom of the dish, so
not all of the sesame oil was consumed.
Source: This is modified from a recipe I found in the Orlando Sentinel
while on vacati on.
This makes enough for 2 side dishes or 1 large meal (for me). YMMV.
Posted by Christel=Reeve%SQA%Banyan@magnolia.banyan.com to the Fatfree
Digest [Volume 15 Issue 7] Feb. 7, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”