* Exported from MasterCook *
East-West Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 tablespoons peanut oil
1 tablespoon sesame oil
1 whole dried red chile pepper
1/2 pound broccoli florets
1/4 pound sugar peas
1 red bell pepper -- seeded and diced
3 tablespoons soy sauce
3 tablespoons rice vinegar -- or white wine vinegar
To serve: cooked pasta to serve 4 people
3 eggs -- beaten
fresh cilantro -- or coriander sprigs
Heat oils in a large pan. Saute chile peppers 1 minute, then remove from pan and discard.
Toss vegetables into the oil and stir-fry 2-3 minutes.
Add soy sauce and vinegar and bring to a boil. Add pasta and toss together. Add eggs and toss again.
Serve garnished with sprigs of fresh cilantro or coriander.
Makes 4 servings.
This California recipe mixes the flavors of East and West with excellent results. It is best served with trenette. Finish the meal with a mixture of tropical fruits.
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 191 Calories; 14g Fat (65.0% calories from fat); 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 159mg Cholesterol; 842mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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