| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Bean sprouts |
| 2 | up to | |
| 4 | Celery stalks | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1 | T | Soy sauce |
| 1/4 | c | Stock |
INSTRUCTIONS
Blanch bean sprouts. Shred celery. Heat oil. Add celery and stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more. Add salt, soy sauce and stock. Heat quickly; then cook, covered, 2 to 3 minutes over medium heat. Serve at once. VARIATIONS: In step 2, add, with the celery, 4 to 6 dried black mushrooms (soaked), shredded. In step 3, add, with the seasonings and stock, 1 slice fresh ginger root and 1 scallion stalk, both shredded. After step 3, thicken the sauce with a paste made of 1 teaspoon cornstarch and 2 tablespoons cold water. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 74
Total Fat: 8.3g
Cholesterol: <1mg
Sodium: 1950.2mg
Potassium: 416.8mg
Carbohydrates: 7g
Fiber: 1.7g
Sugar: 4.5g
Protein: 6.6g