| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Canadian |
East/orient, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Rice vermicelli noodles |
| 4 |
c |
Small broccoli florets |
| 3 |
c |
Bean sprouts |
| 1 |
T |
Vegetable oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Red chili pepper |
|
|
seeded and chopped or |
|
|
1/4 ts red pepper flakes |
| 3 |
T |
Oyster sauce |
| 2 |
T |
Lime juice |
| 1 |
T |
Fish sauce |
| 1 |
T |
Gingerroot, minced |
| 1 |
t |
Granulated sugar |
| 3 |
|
Green onions, chopped |
INSTRUCTIONS
Soak noodles in warm water for 15 minutes; drain. In large pot of
boiling water, cook broccoli for 2 minutes. Add noodles; cook for 1
minute or until tender. Add bean sprouts; drain. Meanwhile, in wok or
large nonstick skillet, heat oil over medium heat. Add garlic; cook,
stirring constantly, for 1 minute. Stir in chili pepper, oyster sauce,
lime juice, fish sauce, ginger and sugar; cook for 1 minute. Mix
noodle mixture into wok; cook, stirring, for 1 minute. Sprinkle with
green onions. Per serving: about 205 calories, 9 g Protein, 4 g fat,
36 g carbohydrate good source iron. Source: Canadian Living magazine
Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai
into the Trend" [-=PAM=-] PA_Meadows@msn.com From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”