| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Digest, Feb95, Fatfree | 2 | Servings |
INGREDIENTS
| 1 | Carrot, cut into thin | |
| Julienned strips | ||
| 1/2 | Green pepper, also cut into | |
| Thin julienned strips | ||
| x | Some mung bean sprouts- I | |
| Used about 2 C. or so. |
INSTRUCTIONS
Boil water. Throw in carrot and let cook for a minute or two. Add pepper and sprouts. Turn off heat when water reboils. (I let it sit a few minutes at this step and it was fine, still crispy). Drain the vegies and rinse with cold water. Chill. Before eating toss with dressing: ~ 1 T. soy sauce - 2 T. rice wine vinegar - 1 t. sesame oil - sesame seeds (for looks mostly) I found I still had most of the dressing left in the bottom of the dish, so not all of the sesame oil was consumed. Source: This is modified from a recipe I found in the Orlando Sentinel while on vacati on. This makes enough for 2 side dishes or 1 large meal (for me). YMMV. Posted by Christel=Reeve%SQA%[email protected] to the Fatfree Digest [Volume 15 Issue 7] Feb. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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