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Suggest a better description1. Soak dried mushrooms. 2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes as for french-fries; then parboil and drain well. Dredge potatoes lightly in cornstarch. 3. Heat oil and deep-fry potato strips until golden. Drain on paper toweling. 4. Heat remaining oil. Add salt, then carrots and mushrooms; stir-fry to coat with oil. 5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce and water. Then stir in to thicken. Add deep-fried potatoes; stir in only to reheat. Serve at once. VARIATION: After step 5, for color, add 1 tablespoon green peas, parboiled. From
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 43 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 744.3mg | 26 % | |
Potassium 577.2mg | 15 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 24.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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