Guest guest Posted August 27, 2002 Report Share Posted August 27, 2002 * Exported from MasterCook * Millennium Sauteed Vegetables Recipe By :Eric Tucker, The Millennium, San Francisco, California Serving Size : 0 Preparation Time :0:00 Categories : Millennium Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds seasonal vegetables -- cut into bite-sized pieces 1/4 cup bean sprouts 4 shallots -- sliced thin 2 teaspoons canola oil (optional) 1 tablespoon finely shredded fresh mint leaves 1 tablespoon finely shredded fresh basil leaves 1 red onion -- peeled and sliced thin SEASONAL VEGETABLES: broccoli, cauliflower, carrots, zucchini, sliced shitake and whole oyster mushrooms, green beans, long beans, bok choy and other greens, cubed tomato, peppers, and Japanese eggplant. To make the sauteed vegetables: In a large saute pan or skillet, saute the vegetables and shallots in the oil over very high heat, about 5 minutes. Or cook them in a dry nonstick pan until they start to soften. Add the curry sauce, bean sprouts, mint, basil, and onion and cook for another 2 to 3 minutes. Source: " Millennium Cookbook by Eric Tucker and John Westerdahl " Yield: " 4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 1g Fat (4.1% calories from fat); 17g Protein; 58g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 217mg Sodium. Exchanges: 11 Vegetable. Nutr. Assoc. : 902512 0 0 2130706543 3383 3332 0 Quote Link to comment Share on other sites More sharing options...
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