Vegetable filling for crepes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Garlic cloves; sliced | |
| 2 | tablespoons | Peanut oil |
| 2 | cups | Shiitake mushrooms; thinly sliced |
| 2 | cups | Peeled julienned carrots |
| 2 | cups | Washed julienned leeks |
| 2 | cups | Julienned snowpeas |
| 4 | cups | Julienned Napa cabbage |
| 2 | cups | Peeled julienned jicama |
| ½ | cup | Bean sprouts |
| 1 | teaspoon | Fish sauce |
| 2 | teaspoons | Freshly-ground black pepper |
Directions
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@..." 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: 22½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates
Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.