| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Pasta, Dishes | 1 | 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 | Sized carrots, cut into thin rounds |
| 2 | tb | Low sodium soy sauce |
| 2 | tb | Rice vinegar |
| 3/4 | c | Chicken broth |
| 2 | c | Bean sprouts, loosely packed |
| Salt | ||
| Crushed red pepper | ||
| 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 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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530 Posted to MC-Recipe Digest V1 #483 by [email protected] (Shermeyer-Gail) on Feb 12, 1997.
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