| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
|
1 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves; sliced |
| 2 |
tb |
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 |
ts |
Fish sauce |
| 2 |
ts |
Freshly-ground black pepper |
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; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer
Converted by MM_Buster v2.0n.
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