Vegetable filling for crepes

1 servings

Ingredients

Quantity Ingredient
4 Garlic cloves; sliced
2 tablespoons Peanut oil
2 cups Shiitake mushrooms; thinly sliced
2 cups Peeled julienned carrots
2 cups Washed julienned leeks
2 cups Julienned snowpeas
4 cups Julienned Napa cabbage
2 cups Peeled julienned jicama
½ cup Bean sprouts
1 teaspoon Fish sauce
2 teaspoons Freshly-ground black pepper

Directions

In a large skillet or wok, heat 1 tablespoon peanut oil over medium-high heat. Add garlic and cook until it just begins to turn brown, about 1 to 2 minutes. Add mushrooms, carrots, leeks, and snowpeas. Stir-fry about 2 minutes. Add cabbage and jicama, and stir-fry for another 2 to 3 minutes.

Add bean sprouts, and stir-fry about 2 minutes. Season with fish sauce and freshly ground pepper.

Makes 2 quarts.

Cuisine: "Philippino" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 quarts" Per serving: 1683 Calories (kcal); 32g Total Fat; (14% calories from fat); 47g Protein; 364g Carbohydrate; 1mg Cholesterol; 66mg Sodium Food Exchanges: 22½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.

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