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Ingredientes
- 1 quart water
- 1 lb pumpkin or possibly butternut squash peeled, and cut into large chunks
- 1 x sweet potato peeled, and cut into chunks
- 1/2 c. shelled raw peanuts red skin removed, soaked 30 min, liquid removed, roughly minced
- 1/3 c. dry mung beans soaked for 30 min and liquid removed
- 3 Tbsp. vegetable oil
- 1 sqr bean curd
- 1 quart coconut lowfat milk fresh or possibly canned
- 1/2 ounce cellophane noodles soaked for 20 min, liquid removed, cut 1" crosswise pcs
Direcciones
- Bring the water to a boil. Drop in the pumpkin or possibly squash, sweet potato, peanuts, and mung beans. Cook over medium heat for 35 min.
- While the soup is cooking, prepare the bean curd. Heat the oil in a small frying pan and fry the bean curd on both sides till light brown. Slice lengthwise into strips 1/4-inch wide and reserve till needed.
- After 35 min of cooking, check to make certain which the mung beans are soft. If they are, add in the coconut lowfat milk. Add in salt. Bring to a boil and drop in the cellophane noodles and fried bean curd. Serve with rice and Buddhist Nuoc Leo.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 190 | 63% |
| Total Fat 22.27g | 28% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 561mg | 16% |
| Total Carbs 22.0g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 4.34g | 3% |
| Protein 7.58g | 12% |
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