red cooked vegetables

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* Exported from MasterCook *

 

Red Cooked Vegetables

 

Recipe By :Ireland Times 2001-12

Serving Size : 0 Preparation Time :0:00

Categories : Entertaining Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound carrots -- peeled, 1-inch dice

4 ounces rutabaga -- peeled, 1-inch dice

1 tablespoon peanut oil

1 clove garlic -- chopped

1 teaspoon coarsely chopped fresh root ginger

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 teaspoon sugar

10 ounces water

 

Mix together the soy sauce, hoisin sauce, sugar and water. Heat a wok over a

high heat. Add the peanut oil and then the garlic and ginger. Stir fry for a few

seconds, then add the turnip. Stir fry again briefly and then add the liquid.

 

Bring to the boil and simmer for five minutes. Then add the carrots. Simmer the

dish, uncovered, until the water is almost all evaporated. Check the vegetables

- if they are not yet soft, add a little more water. When you think the

vegetables are just about cooked (they should not, by any means, be mushy), let

the water almost completely evaporate. The vegetables should be separate,

tender, and glazed in the sauce.

 

Source:

" John McKenna, Food Writer "

S(Archived):

" http://www.ireland.com/events/christmas/recipes/dinnersansmeat.htm "

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Per Serving (excluding unknown items): 312 Calories; 15g Fat (40.5% calories

from fat); 5g Protein; 43g Carbohydrate; 10g Dietary Fiber; trace Cholesterol;

1390mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Vegetable; 3 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Ken Hom's technique, which we have adapted to suit Irish root

vegetables, makes enough for two as a main vegetable dish, and serves four as

part of a Christmas meal. The idea appeared originally in Paul Levy's book, The

Feast of Christmas, and it gives anyone who has been given a wok for Christmas a

chance to try it out immediately.

 

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

 

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