| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh shiitake mushrooms, sliced, about |
| 1 |
|
Carrot, shaved into curls (with a vegetable peeler) |
| 2 |
|
Stalks celery, cut into crescents |
| 1 |
|
Fat garlic clove, chopped |
| 1 |
|
Piece fresh ginger, chopped |
| 2 |
tb |
Sunflower oil, about |
|
|
Salt, pepper |
|
|
Chopped fresh coriander |
INSTRUCTIONS
Hi all, I'd like to share what I had for supper tonight with you as it
turned out yummy. DY wanted rice and beans, the kid tortellini in brodo, I
fancied neither, so while I did the other stuff I prepared this for myself:
Heat the oil in a frying pan (I was even too lazy to use the wok!), add the
garlic and ginger, saute for 1 min, add the celery and carrot, saute for 1
min (all over high heat), stirring, add the mushrooms and cook for about 3
mins (still high heat). I added 2 small ladlefuls of the vegetable broth
for the tortellini at this stage which evaporated completely but gave a
nice taste; you can use some soy sauce instead. Stir in a handful of
chopped coriander and serve over rice. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by david young <griffi@zoo.co.uk> on Mar 14, 97
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”