VCE--Stir-Fried Carrots, Jicama, and Watercress

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Stir-Fried Carrots, Jicama, and Watercress

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons soy sauce

3 tablespoons water or Stock for Stir-Fries (page 262)

1/2 teaspoon brown sugar

1 teaspoon dark sesame oil

2 tablespoons peanut or light sesame oil

4 teaspoons minced garlic

2 tablespoons chopped ginger

3 carrots -- peeled & julienned

salt

1 pound jicama -- peeled & julienned 1/4 " thick

1 bunch watercress -- large stems removed, the remainder

coarsely chopped

2 teaspoons toasted black sesame seeds

 

In a small dish, combine the soy sauce, water, sugar, and dark sesame oil.

 

Heat the wok. Add the 2 tablespoons of sesame oil and swirl it around. When

it's hot, add the garlic and ginger. Stir-fry for 1 minute, add the carrots,

and a few pinches of salt. Stir-fry for 2 minutes, add the jicama, and reserved

seasonings, and continue to stir-fry until the carrots are tender-firm. Add the

watercress and stir-fry for 30 seconds more. Serve garnished with the sesame

seeds.

 

Source:

" page 266 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 84 Calories; 1g Fat (13.8% calories from

fat); 2g Protein; 17g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 542mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0