Free Recipe Vegetable Filling for Crepes
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Vegetable Filling for Crepes Recipe
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
Vegetable Filling for Crepes Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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