Chinese Vegetables With Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | La times, Latimes1 | 6 | Servings |
INGREDIENTS
| Water | ||
| 1 | Green bean starch sheet, see | |
| * Note | ||
| 1 | lb | Daikon greens, see * Note |
| 1 | c | Frozen soybean "peas", see * |
| Note | ||
| 2 | t | Sesame oil |
| 1 | t | Toasted sesame seeds |
| Salt |
INSTRUCTIONS
Note: Daikon greens and soybean "peas" are available in the frozen food sections of Chinese markets. The green bean starch sheets are sold alongside dry noodles at Chinese markets. Pour boiling water to cover over bean sheet in large bowl. Let sit 30 minutes. Meanwhile, cut ends off daikon stalks. Cut large stalks and leaves lengthwise into 1/2-inch-long pieces. Cut leaf pieces crosswise into 1/2-inch-wide pieces. Steam greens over boiling water 7 to 8 minutes, until greens are crisp-tender and bright green. Steam soybean peas over boiling water about 2 minutes, until beans are heated through. Toss together soybean peas and steamed greens. Drain water from bean sheet and cut into 1-inch-square pieces. Steam cut bean noodles until heated through, about 5 minutes. Toss bean noodles with vegetables, sesame oil and sesame seeds. Add salt to taste. Yields 6 servings. Each serving: 95 calories; 72 mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrates; 6 grams protein; 1.47 grams fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 48.6mg
Potassium: 2.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g