| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Thai |
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Chinese cabbage (one large leaf) |
| 2 |
|
Baby sweet corn (chopped into circles) |
| 1 |
|
Young carrot (chopped into matchsticks) |
| 1/3 |
c |
Button mushrooms (finely sliced) |
| 1/3 |
c |
Black fungus mushrooms [cloud ears] (finely chopped) |
| 1 |
|
Stalk celery [stem and leaf] (finely chopped) |
| 1 |
|
Clove garlic (finely chopped) |
| 4 |
sm |
Red or green chilies (finely chopped) |
| 2 |
tb |
Light soy sauce |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Sugar |
| 1 |
ts |
Sesame seeds |
| 1 |
md |
Tomato |
| 10 |
|
Mint leaves |
INSTRUCTIONS
GARNISH
Bring large pan of water to a boil. Briefly plunge first five ingredients
into water. Drain and place them in a bowl. Add other ingredients and then
garnish with tomatoes and mint leaves.
Posted to rec.food.recipes by zeke@reed.edu (Zeke Koch) on 92.
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