In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chiles and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish. Source: _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias Posted to CHILE-HEADS DIGEST by email@example.com (Rain) on Dec 30, 1998,
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|Serving Size: 1 Serving (802g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1636.8mg||56 %|
|Potassium 236.4mg||6 %|
|Total Carbohydrate 159.1g||47 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 150.9g|
|Protein 17.1g||24 %|
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Calories per serving: 735
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