In a large skillet, saute onion over medium heat until onion is transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar, garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat. Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Serve sauce over noodles. Garnish with herb sprigs and flowers. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 469 (89%)|
|Amt Per Serving||% DV|
|Total Fat 52.1g||69 %|
|Saturated Fat 32.9g||164 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 137.4mg||42 %|
|Sodium 82.3mg||3 %|
|Potassium 580.5mg||15 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.4g|
|Protein 3.8g||5 %|
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Calories per serving: 529
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