pasta - chinese vegetables

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Chinese Vegetables With Pasta

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Noodles and Pasta

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces whole-wheat noodles or tagliatelle

4 ounces carrots -- canelled and sliced

4 ounces turnips -- cut in julienne strips

4 ounces Daikon radish (mooli) -- canelled and sliced

4 ounces celery -- sliced at an angle

4 ounces red and green bell peppers -- cut in diamonds

2 ounces French beans -- cut in 1 " pieces

2 ounces bean sprouts

1/2 cup pineapple juice

2 tablespoons soy sauce

1 small piece fresh ginger -- peeled and chopped

salt and freshly ground pepper

2 tablespoons polyunsaturated oil

2 tablespoons polyunsaturated margarine

4 ounces mushrooms -- sliced

 

Cook the noodles in boiling, salted water until just cooked. Drain and refresh.

Blanch the carrots, turnips, mooli, celery, peppers and French beans in boiling

water for 4 minutes. Refresh and drain. Retain some vegetables for garnish.

Rinse and drain the bean sprouts. Blend the pineapple juice with 1/4 pint/150 ml

cold water, the ginger, soy sauce and seasoning. Set aside.

 

Heat the oil and margarine together in a large pan or wok and stir-fry all the

vegetables, except the mushrooms and bean sprouts, for 3 minutes. Add the

pineapple juice mixture and stir-fry for a further 5 minutes. Stir in the

noodles, mushrooms and bean sprouts and fry for 2 minutes. Serve immediately.

 

GARNISH:

Blanched vegetables; Fresh basil

 

VARIATIONS:

Increase the protein content by adding cooked lentils to the mixture.

 

 

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Winter "

Copyright:

" 1994 Avery 0895296152 "

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Per Serving (excluding unknown items): 401 Calories; 11g Fat (23.5% calories

from fat); 14g Protein; 67g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

647mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2

Fruit; 2 Fat.

 

NOTES : A Canelle knife is a zester -- it cuts thin strips of citrus fruit rind

or the peel of vegetables to form a decorative striped pattern

 

Nutr. Assoc. : 26186 0 0 3035 0 0 0 0 0 0 0 0 0 0 0

 

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