Recipe - Vegetable Filling For Crepes

4 Garlic cloves; cut or sliced up
2 tablespoon Peanut oil
2 cup Shiitake mushrooms; thinly
cut or sliced up
2 cup Peeled julienned carrots
2 cup Washed julienned leeks
2 cup Julienned snowpeas
4 cup Julienned Napa cabbage
2 cup Peeled julienned jicama
One half cup Bean sprouts
1 teaspoon Fish sauce
2 teaspoon Freshlyground black pepper

In a large skillet or wok, heat 1 tablespoon peanut oil over mediumhigh
heat. Add garlic and cook until it just begins to turn brown, about 1 to 2
minutes. Add mushrooms, carrots, leeks, and snowpeas. Stirfry about 2
minutes. Add cabbage and jicama, and stirfry for another 2 to 3 minutes.
Add bean sprouts, and stirfry 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@prodigy.net" 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: 22 One half Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit; 5
One half Fat; 0 Other Carbohydrates

Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer

Converted by MM_Buster v2.0n.