Stir Crazy!-Spring Fling

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* Exported from MasterCook *

 

Spring Fling

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons canola oil

1/2 cup thinly sliced ramps (wild scallions) or

scallions -- white and green parts kept separate (1/2-1)

1/2 cup julienned carrot

1/2 teaspoon grated peeled fresh ginger

1/4 pound asparagus -- sliced 1/4 inch thick on a diagonal, stalks

and tips kept separate

1/4 pound fresh oyster mushrooms -- sliced if large

1/2 cup thinly sliced red radish

freshly ground black pepper to taste

1/2 teaspoon salt -- plus more to taste

2 tablespoons vegetable stock

1 tablespoon fresh lemon juice

4 cups small spinach leaves -- well rinsed

2 teaspoons toasted sesame seeds

 

Set a wok over high heat. Add the oil and swirl it to coat the inside of the

pan. Add the white portion of the ramps and stir-fry

briefly. Add the carrot and ginger and continue stir-frying, gradually adding

the asparagus stalks, mushrooms, radish, and asparagus

tips. Add some black pepper, salt, and the stock, a tablespoon at a time.

 

When the vegetables are tender, add the lemon juice and green part of the ramps.

Toss well, taste, and add more salt if needed.

Serve on a bed of spinach, sprinkled with sesame seeds.

 

Calories: 62

Carbohydrates: 7 g

Total fat: 2 g

Protein: 2 g

Cholesterol: 0 g

Sodium: 318 mg

 

Description:

" This quickly prepared refreshing side dish features early spring

vegetables. To make a light meal, serve it over udon or other

noodles. "

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 3/11/01 "

Copyright:

" 1998 "

 

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