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Recipe by: omur
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See below ingredients and instructions of the recipe
1/2 lb Snow pea greens 2 tb Soy sauce
2 Red chilies 2 ts Rice vinegar
x Some rice wine (sake, 4 Chopped scallions
Shaohsing, whatever) 8 To 12 ounces japanese
1/2 c Chopped shallots Noodles (soba, udon,
12 Fresh shiitake mushrooms Whatever -- I used soba)
Lightly steam pea greens -- crisp, but cooked. Chop chilies, shallots
and scallons. Slice shiitake thinly.
Heat large non-stick skillet. Roast chilies for a minute, then add
about 1/4 cup rice wine. Add shallots and cook till they just start
to darken (about 4 minutes). Add more wine if it starts to stick.
(put water on to boil for noodles)
With wine cooked off, add shiitake. They should give up their own
water. Cook another 3-5 minutes till mushrooms are fully cooked and
pan is drying out. Add soy sauce, vinegar, and scallions. Cook for
a minute and then turn off burner and set aside.
Water for noodles should be boiling, add noodles and cook till done,
about 5 minutes usually.
Toss noodles, pea greens and mushrooms. Eat.
Ya know, slivered shiitake reminds me of tripe when it cooks. I bet
if you substituted shiitake for the tripe in a good recipe it would
make a tasty dish.
Source: original
Posted by artemis#netcom.com (Michelle Dick) to the Fatfree Digest
[Volume 15 Issue 6] Feb. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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