0
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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 Ripe plaintains, cubed up
to 4
2 Size sweet potatoes or yams
cut into 1 inch pieces
5 oz Dried mushrooms of your
choice up to 7
Tofu, optional
Sun dried tomatos
optional
1 Onion
1 Dried pepper
Garlic to taste
Salt to taste
T Cornstarch
2 T Vineger, optional
2 T Brown sugar, optional

INSTRUCTIONS

Soak the mushrooms and pepper together in two cups warm water. Cut  the
yams and plaintains into roughly inch square pieces. After half  an
hour, remove the pepper, seed and mince. Chop the onion. Use less  then
the whole pepper if it is a very hot variety. Drain the  mushrooms,
strain the liquid and reserve.  Spray a wok or large frying pan with
Pam. Stir fry the chopped onion,  add garlic to taste and toaste. Toss
in the sweet potatoes. Add the  researved liquid and simmer 15--20
minutes until tender. Add  mushrooms and bring to a boil. Add salt, and
optional dried tomatos  and tofu. Stir cornstarch into a bit of water,
add to mixture to  obtain desired consistancy of gravy. Serve over
rice, noodles, or  alone.  Posted to fatfree digest by "J. Lamar Freed"
<jlfreed@philly.infi.net> on Sep 22, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2374
Calories From Fat: 1326
Total Fat: 149g
Cholesterol: 607.8mg
Sodium: 855.2mg
Potassium: 3119.3mg
Carbohydrates: 43.6g
Fiber: 3.1g
Sugar: 32g
Protein: 214.6g


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