Name: Broccoli Stems with Cloud Ear And Enoki Mushrooms
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 tb Finely-chopped garlic; 1 ts Chili paste; 2 tb Finely-chopped green onion; 1/2 lb Fresh Enoki mushrooms; stems; 1/2 oz Cloud ear mushrooms; fungus; 1 tb Rice wine; 1 tb Light soy sauce; 1 1/2 ts Peanut oil; 1 ts Sugar; Salt to taste; 1/4 c Water; 2 ts Dark soy sauce; 1 lb Broccoli stems; 1 tb Finely-chopped fresh ginger; 1 ts Finely-ground Sichuan

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INGREDIENTS

1 tb Finely-chopped garlic
1 ts Chili paste
2 tb Finely-chopped green onion
1/2 lb Fresh Enoki mushrooms; stems
1/2 oz Cloud ear mushrooms; fungus
1 tb Rice wine
1 tb Light soy sauce
1 1/2 ts Peanut oil
1 ts Sugar
Salt ; to taste
1/4 c Water
2 ts Dark soy sauce
1 lb Broccoli stems
1 tb Finely-chopped fresh ginger
1 ts Finely-ground Sichuan

Servings

INSTRUCTIONS

Peel the broccoli stems and cut into 1/4-inch by 1/4-inch by 2-inch pieces. Rinse the cloud ears several times under cold water to remove all the dirt. Soak them for 15 minutes in warm water. Heat a wok or deep saute pan until it is hot, add the oil. Then add the ginger, garlic, and green onions and stir fry for 30 seconds. Add the cloud ears and broccoli stems, and stir fry for 1 minute. Add the chili paste, rice wine, soy sauces, sugar, and salt to taste. Stir fry for 1 minute, and then pour in the water. Continue to cook until the vegetables are tender, about 3 minutes. Add the pepper and Enokis. Mix well and serve at once. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-01-1996 Recipe by: Emeril Lagasse

NOTES

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Broccoli Stems with Cloud Ear And Enoki Mushrooms

1 tb Finely-chopped garlic 
1 ts Chili paste 
2 tb Finely-chopped green onion 
1/2 lb Fresh Enoki mushrooms; stems 
1/2 oz Cloud ear mushrooms; fungus 
1 tb Rice wine 
1 tb Light soy sauce 
1 1/2 ts Peanut oil 
1 ts Sugar 
  Salt to taste
1/4 c Water 
2 ts Dark soy sauce 
1 lb Broccoli stems 
1 tb Finely-chopped fresh ginger 
1 ts Finely-ground Sichuan

Peel the broccoli stems and cut into 1/4-inch by 1/4-inch by 2-inch  pieces. Rinse the cloud ears several times under cold water to remove  all the dirt. Soak them for 15 minutes in warm water. Heat a wok or  deep saute pan until it is hot, add the oil. Then add the ginger,  garlic, and green onions and stir fry for 30 seconds. Add the cloud  ears and broccoli stems, and stir fry for 1 minute. Add the chili  paste, rice wine, soy sauces, sugar, and salt to taste. Stir fry for  1 minute, and then pour in the water. Continue to cook until the  vegetables are tender, about 3 minutes. Add the pepper and Enokis.  Mix well and serve at once. This recipe yields 2 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    09-01-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (399g)
Recipe Makes: 2 servings

Calories: 152
Calories from Fat: 38 (25%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 782.1mg		27 %
Potassium 758mg		20 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 17.3g
Protein 7.6g		11 %
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.

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Calories per serving: 152

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