Vegetable RIBBONS (with an Asain twist)
Vegetable RIBBONS
Find mung bean sprouts in Asian grocery stores and supermarkets.
1 hothouse cucumber, peeled and cut into strips 3 inches long and 1/4 inch wide
2 celery ribs, cut into strips 3 inches long and 1/4 inch wide
2 carrots, peeled and cut into strips 3 inches long and 1/4 inch wide
2 red bell peppers, cored, seeded, and cut into strips 3 inches long and 1/4 inch wide
1 Tbsp Asian sesame oil
1 cup mung bean sprouts
2/3 cup drained bamboo shoots
1. Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry.
2. Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.
Serves 8. Per serving: 40 calories, 5g carbs, 1g protein, 2g fat, no cholesterol.
A simple recipe for Veggies....with an Asian twist. Enjoy! Don't forget I take request and actually need some I am starting to run out of ideas of what to put on here!anyways Eat and be merry!
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- POPS: 0
- PROFILE VIEWS: 132
- FANS: 191
- CLANS: 64
- GENDER: F
- LOCATION: USA
UK
JAPAN
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