| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Asian, Favorites, Low-fat, Pasta, Fast food |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Rice wine |
| 2 |
tb |
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 |
ts |
Sesame oil, dark |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Honey (omit if vegan) |
| 1 |
ts |
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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