Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1/4 lb fresh shiitake mushrooms
- 1/4 lb sliced cooked ham
- 7 x green onions - (about) including tops
- 1/2 c. sliced water chestnuts liquid removed, minced (half of an 8-ounce can)
- 3 c. minced napa cabbage
- 1 Tbsp. chopped fresh ginger
- 2 c. fat-skimmed chicken broth
- 4 x egg roll wrappers - (6" square)
- 1/3 c. fresh cilantro leaves
Direcciones
- Trim off and throw away mushroom stems. Rinse caps, drain, and cut into 1/4-inch slices.
- Cut ham into thin slivers.
- Trim off and throw away root ends of green onions. Cut off 4 of the longest green spears from onion tops and set aside. Chop white parts of onions and sufficient of the remaining tops to make 1 c.. Throw away remaining tops.
- In a 5- to 6-qt nonstick pan over high heat, combine mushrooms, ham, 1/2 c. minced onions, water chestnuts, cabbage, and ginger. Stir often till mix is lightly browned, about 8 min. Spoon into a bowl.
- Pour 1 c. water and sufficient of the broth into pan to make liquid 1 inch deep. Bring to a boil over high heat.
- Immerse reserved green onion tops in liquid just till wilted, 1/2 to 1 minute. Turn heat to low and set a rack in pan above liquid.
- Spoon 1/4 of the mushroom mix onto the center of each egg roll wrapper. Bring corners of wrapper together and tie with a green onion top to enclose filling.
- Gently set bundles side by side on rack. Cover pan, turn heat to high, and steam till bundles are slightly translucent/soft and egg roll wrappers are hard (cut a small piece from top to test), about 5 min.
- With 2 large spoons, gently transfer 1 or possibly 2 bundles to each of 2 soup bowls. Add in remaining broth and green onions to pan, bring to a boil, then ladle into bowls. Sprinkle bundles with cilantro leaves.
- This recipe yields 2 servings.
- Comments: Egg roll wrappers are available in Asian markets and most supermarkets. They may also be labeled pasta wrappers.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 50 | 11% |
| Total Fat 5.61g | 7% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1084mg | 45% |
| Potassium 918mg | 26% |
| Total Carbs 74.1g | 20% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.41g | 1% |
| Protein 23.02g | 37% |
