Vegetable Filling For Crepes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | 1 | Servings | ||
INGREDIENTS
| 4 | Garlic cloves, sliced | |
| 2 | T | Peanut oil |
| 2 | c | Shiitake mushrooms, thinly |
| sliced | ||
| 2 | c | Peeled julienned carrots |
| 2 | c | Washed julienned leeks |
| 2 | c | Julienned snowpeas |
| 4 | c | Julienned Napa cabbage |
| 2 | c | Peeled julienned jicama |
| 1/2 | c | Bean sprouts |
| 1 | t | Fish sauce |
| 2 | t | Freshly-ground black pepper |
| 5 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a large skillet or wok, heat 1 tablespoon peanut oil over medium-high heat. Add garlic and cook until it just begins to turn brown, about 1 to 2 minutes. Add mushrooms, carrots, leeks, and snowpeas. Stir-fry about 2 minutes. Add cabbage and jicama, and stir-fry for another 2 to 3 minutes. Add bean sprouts, and stir-fry about 2 minutes. Season with fish sauce and freshly ground pepper. Makes 2 quarts. Cuisine: "Philippino" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 quarts" Per serving: 1683 Calories (kcal); 32g Total Fat; (14% calories from fat); 47g Protein; 364g Carbohydrate; 1mg Cholesterol; 66mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 857
Calories From Fat: 264
Total Fat: 30.1g
Cholesterol: 0mg
Sodium: 435.4mg
Potassium: 3180mg
Carbohydrates: 145.5g
Fiber: 33.2g
Sugar: 27.3g
Protein: 21.1g