Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Kohlrabi - Kohlrabi Stir-fry
Famous Authors (View All Authors)
Vegetables - Kohlrabi -  Kohlrabi Stir-fry Post by :mastew9 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1269

Click below to download : Vegetables - Kohlrabi - Kohlrabi Stir-fry (Format : PDF)

Vegetables - Kohlrabi - Kohlrabi Stir-fry

Cooking spray
1/2 cup onion, sliced
2 cups kohlrabi, cut into chunks
1/2 cup mushrooms, sliced
1 1/2 tbsp. oyster sauce
2 tbsp. parsley, chopped
2 tbsp. butter
12 oz. broiled lean sirloin, cut into strips
2 cups vermicelli, cooked


Spray nonstick skilled with cooking spray; cook onion over medium heat for 2 minutes.
Add kohlrabi, mushrooms, oyster sauce, butter and parsley. cover and cook over medium heat for about 5 minutes.

Add beef and vermicelli and cook over medium heat, tossing frequently, until meat is heated through.
Season with pepper to taste.

Serves 4.

calories 294, carbohydrates 27g, protein 33g, cholesterol 98mg, sodium 328 mg, fiber 4g, fat 6g,
17% of calories form fat
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Braised Leeks Vegetables - Braised Leeks

Vegetables - Braised Leeks
2-3 large leeks, cut in half, tops removed Olive oil1/2 cup dry white wine 1 tbsp. white Worcestershire sauce 1 tbsp. soy sauce Juice of 1 lemon 1-2 tbsp. butter Cut leeks in half or quarters if they are very large. In a heavy frying pan, over moderately high heat, place leeks cut side down in a small amount of olive oil and caramelize. About 18-20 minutes. When leeks are browned and caramelized, add wine, lemon, soy, and Worcestershire. Simmer for another 5-7 minutes or until reduced by half. Add butter and stir to incorporate.
PREVIOUS BOOKS

Vegetables - Kale -  White Bean, Kale And Roasted Vegetable Soup Vegetables - Kale - White Bean, Kale And Roasted Vegetable Soup

Vegetables - Kale -  White Bean, Kale And Roasted Vegetable Soup
Nonstick vegetable oil spray 3 medium carrots, peeled, quartered lengthwise 2 large tomatoes, quartered 1 large onion, cut into 8 wedges 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges 6 garlic cloves, unpeeled 1 tablespoon olive oil 6 cups (or more) canned vegetable broth 4 cups finely chopped kale 3 large fresh thyme sprigs 1 bay leaf 1 (15-ounce) can Great Northern beans, drained Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT