Vegetable Filling for Crepes

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Vegetable Filling for Crepes Ingredients

4 Garlic cloves; sliced	4 c Julienned Napa cabbage
2 tb Peanut oil	2 c Peeled julienned jicama
2 c Shiitake mushrooms; thinly	1/2 c Bean sprouts
2 c Peeled julienned carrots	1 ts Fish sauce
2 c Washed julienned leeks	2 ts Freshly-ground black pepper
2 c Julienned snowpeas

Instructions for Vegetable Filling for Crepes

In a large skillet or wok, heat 1 tablespoon peanut oil over medium-high heat. Add garlic and cook until it just begins to turn brown, about 1 to 2 minutes. Add mushrooms, carrots, leeks, and snowpeas. Stir-fry about 2 minutes. Add cabbage and jicama, and stir-fry for another 2 to 3 minutes. Add bean sprouts, and stir-fry about 2 minutes. Season with fish sauce and freshly ground pepper. Makes 2 quarts. Cuisine: "Philippino" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 quarts" Per serving: 1683 Calories (kcal); 32g Total Fat; (14% calories from fat); 47g Protein; 364g Carbohydrate; 1mg Cholesterol; 66mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.

Main Ingredient: CrepeCuisine: Uncategorized

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