| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | May 1994 | 1 | Servings | |
INGREDIENTS
| 6 | oz | Bean-thread, cellophane |
| noodles | ||
| 1/4 | lb | Fresh shiitake mushrooms |
| stems discarded and | ||
| caps slicedthin | ||
| 1/2 | c | Thinly sliced onion |
| A, 1 1/2-inch cube | ||
| fresh gingerroot | ||
| peeled and cut into | ||
| julienne strips | ||
| 2 | T | Vegetable oil |
| 2 | c | Chicken broth |
| 1 | c | Water |
| 1/2 | c | Shredded carrot |
| 3 | Scallions, cut into 1-inch | |
| sections and | ||
| sections cut into | ||
| julienne strips |
INSTRUCTIONS
In a bowl soak noodles in warm water to cover 15 minutes. Drain noodles and cut into 3- to 4-inch lengths. In a large heavy saucepan cook mushrooms, onion, and gingerroot in oil over moderate heat, stirring, until mushrooms are tender. Add broth, water, carrot, noodles, and salt to taste and simmer, stirring occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir in scallions. Serves 6. Gourmet May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1323
Calories From Fat: 286
Total Fat: 32.2g
Cholesterol: 0mg
Sodium: 1554.1mg
Potassium: 2559.1mg
Carbohydrates: 249.1g
Fiber: 17.6g
Sugar: 10.7g
Protein: 22.8g