VT peas, leeks, mushrooms for pasta

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Snow Pea, Leek and Mushroom Topping

 

Recipe By :Vegetarian Times

Serving Size : 6 Preparation Time :0:00

Categories : Asian Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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4 ounces snow peas (1 1/2 cups)

1 tablespoon fermented bean sauce

1 tablespoon soy sauce

1/4 cup dry sherry

1/4 cup vegetable broth

2 teaspoons canola or vegetable oil

1 large shallot -- chopped (1/3 cup)

2 teaspoons minced garlic

1 large leek -- white part only, in 1-inch pieces

8 ounces fresh button mushrooms -- quartered (3 cups)

1 teaspoon pepper salt

 

1. Place the snow peas in a large mixing bowl. Pour in boiling water to cover

and set aside for 1 minute to soften. Drain, rinse in cold water, and drain

again. Set aside.

 

2. In a separate small bowl, mix together the bean sauce, soy sauce, sherry, and

broth. In a large wok or skillet, heat the oil over medium-high heat. Add the

shallot and garlic and stir-fry until the shallot is light golden, about 30

seconds. Add the leek and stir-fry until it is slightly soft, about 30 seconds.

Add the mushrooms and stir-fry 1 minute.

 

3. Stir in the bean sauce mixture and cook until the mushrooms are done, about 1

minute. Add the snow peas and stir-fry until heated through, about 15 seconds.

Push the vegetables to one side of the pan and allow the juices to reduce and

thicken slightly.

 

4. Season with Pepper Salt: pan-toasted salt and Szechuan peppercorns (mixed 2

to 1); cooled, ground.

 

Makes 6 servings: Per Serving: 79 Calories; 2 g Protein; 2 g Fat; 7 g

Carbohydrates; 0 Cholesterol; 464 mg Sodium; 2 g Fiber.

 

Description:

" Page 72 "

Source:

" Vegetarian Times Low Fat & Fast Asian "

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Per Serving (excluding unknown items): 68 Calories; 2g Fat (28.8% calories from

fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 476mg

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

Carbohydrates.

 

NOTES : Use this noodle topping year-round, varying the mushrooms as they are

available.

 

Nutr. Assoc. : 26345 2165 0 0 0 0 0 0 0 4196 4873