| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Vermicelli |
| 1 |
pt |
Veg stock; (I used 2 bouillon cubes) |
| 2 |
|
Spring; (green?) onions |
| 1 |
|
Red bell pepper; cored, deseeded and finely sliced |
| 1 |
|
Green bell pepper; cored, deseeded and finely sliced |
| 1 |
|
Yellow bell pepper; cored, deseeded and finely sliced |
| 1/2 |
|
Chinese lettuce; shredded |
| 1/2 |
ts |
Sesame oil |
| 2 |
tb |
Soy sauce; (low fat/fatfree type) |
|
|
Salt and ground black pepper |
INSTRUCTIONS
SAUCE
I hope this recipe is acceptable as it contains 1/2 teaspoon of sesame
oil(originally called for 1 tspn) if it is not acceptable please accept my
apologies and delete :0)
Cook vermicelli according to pack directions. Bring stock to boil add
onions and peppers and simmer for 2 minutes. Add shredded lettuce with the
sesame oil and soy sauce. Season Mix vermillei with sauce.
Posted to fatfree digest by "M. Olsen" <maralyn.olsen@virgin.net> on Nov
08, 1998, converted by MM_Buster v2.0l.
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