Recipe - Vegetables Mornay

One half pound Vermicelli
1 tablespoon Vegetable oil
1 tablespoon Sesame oil
One fourth cup Sliced scallion
2 teaspoon Minced fresh ginger
One half pound Shiitake mushrooms, stems
removed, caps thinly cut or sliced up
2 md Sized carrots, cut into thin
rounds
2 tablespoon Low sodium soy sauce
2 tablespoon Rice vinegar
Three fourths cup Chicken broth
2 cup Bean sprouts, loosely packed
Salt
Crushed red pepper
2 tablespoon Sliced scallions
Toasted sesame seeds

Cook pasta in boiling salted water until tender but still firm to the bite,
about 6 minutes.

Heat sesame and vegetable oils in large skillet. Add scallion and ginger
and saute a few seconds. Add mushrooms and carrots saute just to coat with
oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover
and simmer until carrots are tender, about 4 minutes.

Add bean sprouts and simmer, uncovered until heated through, about a
minute. Season to taste with salt and crushed red pepper.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530

Posted to MCRecipe Digest V1 #483 by 4paws@netrax.net (ShermeyerGail) on
Feb 12, 1997.