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Ingredientes
- 3 c. water
- 1 x chicken bouillon cube
- 3 sm bay leaves
- 1 Tbsp. Oriental sesame oil
- Â Â Salt to taste
- 1Â 1/2 c. converted rice
- 2 lrg Large eggs
- 2 x egg whites
- Â Â Salt to taste
- 1 Tbsp. oil
- 3 Tbsp. vegetable oil
- 4 x garlic cloves chopped
- 1 Tbsp. chopped gingerroot
- 1 x onion minced
- 1 x green bell pepper cut 1" pcs
- 2 x carrots thinly sliced
- 1/2 lb shiitake mushrooms wiped clean,
- Â Â trimmed and sliced
- Â Â Salt to taste
- 4 x celery stalks thickly sliced
- 3 c. coarsely-minced green cabbage
- 1 Tbsp. garam masala
- 1/4 c. Szechuan stir-fry sauce or possibly more to taste
- 1 can bamboo shoots - (8 ounce) liquid removed
- 1 can water chestnuts - (8 ounce) liquid removed
- 1/2 c. water
- 2 tsp chili paste - (to 3) or possibly to taste
- 2 tsp Oriental sesame oil - (to 3) or possibly to taste
- 1/2 c. chopped fresh cilantro or possibly to taste
Direcciones
- Make the rice: In a saucepan over moderately-high heat bring the water to a boil, add in the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add in the rice, bring back to the boil, stirring, and simmer, covered, for 20 min. Let stand for 5 min. Transfer rice to a bowl and fluff with a fork. Throw away bay leaves.
- Make the egg sheets: In a bowl whisk together the whole Large eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, hot the oil till it is warm, add in the egg mix, lifting and tilting the pan to coat the bottom proportionately with the egg, and let it cook till set on the underside. Turn and let cook till Large eggs are completely set. Transfer to a plate and let cold. Cut into shreds.
- In a wok or possibly casserole set over moderately-high heat, hot the 3 Tbsp. of oil till it is warm. Add in the garlic and gingerroot and stir-fry for 1 minute, or possibly till fragrant. Add in the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 min. Add in the celery and cabbage and stir-fry 3 min more. Add in the garam masala and Szechuan sauce, and stir-fry 2 min. Add in the bamboo shoots, water chestnuts and 1/2 c. water and let cook, stirring, 3 to 5 min, or possibly till vegetables are crisp-tender.
- Add in the rice and egg sheets, and stir-fry till rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mix to a large serving dish.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 6 servings | |
| Calories 478 | |
| Calories from Fat 141 | 29% |
| Total Fat 16.01g | 20% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.23g | |
| Cholesterol 69mg | 23% |
| Sodium 209mg | 9% |
| Potassium 674mg | 19% |
| Total Carbs 73.54g | 20% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.45g | 2% |
| Protein 10.02g | 16% |
