| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Pmonfri1 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Vermicelli |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame oil |
| 1/4 |
c |
Sliced scallion |
| 2 |
ts |
Minced fresh ginger |
| 1/2 |
lb |
Shiitake mushrooms; stems removed, |
|
|
Caps thinly sliced |
| 2 |
md |
Carrots; cut thin rounds |
| 2 |
tb |
Low sodium soy sauce |
| 2 |
tb |
Rice vinegar |
| 3/4 |
c |
Chicken broth |
| 2 |
c |
Bean sprouts -; (loosely packed) |
|
|
Salt; to taste |
|
|
Crushed red pepper; to taste |
| 2 |
tb |
Sliced scallions |
|
|
Toasted sesame seeds |
INSTRUCTIONS
Cook pasta in boiling salted water until tender but still firm to the bite,
about 6 minutes. Heat sesame and vegetable oils in large skillet. Add
scallion and ginger and saute a few seconds. Add mushrooms and carrots and
saute just to coat with oil. Add soy sauce, vinegar and chicken broth.
Reduce heat to medium, cover and simmer until carrots are tender, about 4
minutes. Add bean sprouts and simmer, uncovered until heated through, about
a minute. Season to taste with salt and crushed red pepper. Drain pasta and
return to pot, off heat. Add vegetables and sauce. Serve immediately. This
recipe yields 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD
NETWORK - (Show # PS-6530 broadcast 06-21-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-21-1998
Recipe by: Michele Urvater
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