Try this on green beans, carrots, parboiled greens (spinach, collards, bokchoy, chard, etc.), or anything else that appeals. Its GREAT. (From _Cooking_with_Japanese_Foods_ by Jan and John Belleme) Just mix it all together. Other ingredients to play mix and match with include sake, rice wine vinegar, sherry, mirin, garlic and sugar. Posted to fatfree digest V96 #279 From: firstname.lastname@example.org (David Marcus & Peggy Lamberson) Date: Wed, 09 Oct 1996 20:15:15 -0400
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 35 (66%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 70.3mg||2 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.2g|
|Protein 1.5g||2 %|
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Calories per serving: 53
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