| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Carrots |
| 2 | Fresh ginger root | |
| 1 | Scallion stalk | |
| Water to cover | ||
| 1/2 | t | Salt |
| Oil for deep-frying |
INSTRUCTIONS
Scrape carrots. Mince ginger root and scallion stalk. Bring water to a boil. Add carrots and boil, uncovered, until soft but not mushy. Then drain and mash. 3, Blend in salt, ginger root and scallion. Form carrot mixture into walnut-size balls. Heat oil. Deep-fry carrot balls, a few at a time, until golden. Drain on paper toweling. Return carrot balls to oil; deep-fry 1/2 minute more. Drain quickly and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 370.2mg
Potassium: 384.5mg
Carbohydrates: 11.4g
Fiber: 3.4g
Sugar: 5.6g
Protein: 1.2g