| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Asian, Fast food, Favorites, Low-fat, Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Rice wine |
| 2 |
T |
Ginger root, grated fresh |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Carrots, thinly sliced |
| 1 |
c |
Broccoli stems, sliced thin |
| 1 |
c |
Cabbage, sliced thin |
| 2 |
|
Green onions |
| 1/4 |
c |
Water |
| 1/2 |
t |
Sesame oil, dark |
| 1/2 |
t |
Cayenne pepper |
| 1 |
T |
Honey, omit if vegan |
| 1 |
t |
Hoisin sauce, optional |
| 4 |
c |
Rice noodles, cooked |
|
|
Soy sauce to taste |
INSTRUCTIONS
In a wok over medium-high heat, heat rice wine or mirin until
bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until
carrots soften slightly, about five minutes. Add cabbage and green
onions; cover and cook three minutes. With a slotted spoon, remove
vegetables to a platter and set aside. Add water, sesame oil, up to 1
tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat
until bubbling. Add noodles and stir-fry until heated through. Add
vegetables and heat through. Add soy sauce to taste. Note: The sesame
oil gives this dish a great flavor, but leave it out if you can't
afford the few grams of fat it contributes. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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