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4 servings
suggest servings
| 1 | cup | carrots | shredded |
| 1 | cup | white turnips | |
| 1 | cup | celery | white chinese |
| 8 | each | bean curd | pieces, soy spiced |
| 3 | cups | soybean sprouts | |
| 4 | each | scallions, spring or green onions | |
| 1/2 | cup | mushrooms, black trumpet | soaked, and shredded |
| 1/2 | cup | fungus | cloud ear , soaked |
| 1/2 | cup | lily buds, dried | lily flowers, soaked and hard tips removed |
| 2 | ounces | bean threads | noodles, soaked |
| 1 | teaspoon | salt | to taste |
| 8 | tablespoons | peanut oil | for stir-frying |
PREPARATION:
Shred in 2" lengths: carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all, into 2" lengths.
Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts.
Shred mushrooms, chop fungus.
Soak bean thread noodles.
Bean thread noodles are important because they soak up excess moisture from the vegetables.
Vegetables should be moist but not soggy or watery after stir-frying.
STIR-FRYING:
Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok.
Add salt to taste.
Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.)
To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers.
Stir-fry green onions, add all other ingredients to them, including noodles.
Allow dish to cool before serving.
| % Daily Value* | |
| Total Fat 63.0g | 96% |
| Saturated Fat 10.0g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 724mg | 30% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 10.0g | |
| Protein 57.0g | 114% |
| Vitamin A | 117% | Vitamin C | 9% | |
| Calcium | 88% | Iron | 142% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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