* Exported from MasterCook *
Peking Duck House Vegetable Soon
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Veggie
Amount Measure Ingredient -- Preparation Method
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1 tablespoon canola oil
3 ounces bamboo shoots -- chopped
3 ounces mushrooms -- chopped
2 ounces water chestnuts -- chopped
2 ounces celery -- chopped
1 ounce carrots -- chopped
1/2 tablespoon lite soy sauce
1/4 ounce pine nuts
Lettuce leaves -- as needed
In a wok, heat oil. Stir fry bamboo shoots, mushrooms, water chestnuts,
celery, carrots, pine nuts and soy sauce and saute for 30 seconds.
Spoon Vegetable Soon onto a large leaf of lettuce, wrap like stuffed
cabbage and eat.
Yield: 2 servings
Nutrient Analysis (per serving): Calories: 89; Cholesterol: 0 mg; Sodium:
189 mg; Total Fat: 22%
ChupaNote: I replaced the pine nuts with cashews and added some red pepper
flake to the oil.
Cuisine:
"Asian"
Source:
"Peking Duck House, Closter, New Jersey"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 123 Calories; 9g Fat (57.9%
calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
