Multi-Mushroom Chinese Spaghetti
Recipe By : APCI
Serving Size : 6 Preparation Time :00:40
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 tablespoon margarine
2 inches fresh ginger root -- minced
4 cloves garlic -- finely minced
1/4 cup onion -- minced
3 cups cremini mushrooms -- sliced
3 cups shiitake mushrooms -- sliced
1 tablespoon chicken bouillon granules
1 tablespoon fresh lemon juice
1/2 teaspoon ground red pepper
2 tablespoons cornstarch
3 cups bean sprouts
3 cups vermicelli -- cooked, hot
1/4 cup scallions -- chopped (green only)
In a large nonstick skilled, melt margarine over low heat; add ginger and garlic. cook, stirring frequently, 5-7 minutes. Increase heat to medium; add onion. Saute until browned; add both mushrooms. Saute 2-3 minutes.
Add 1 cup water, bouillon granules, lemon juice and red pepper. Reduce heat to low, simmer stirring occasionally, 10 minutes.
Dissolve cornstarch in 1/4 cup water. Stir in cook, stirring frequently, 2-3 minutes or until thickened. Reduce heat to low; stir in bean sprouts. cook, covered, 2-3 minutes, or just until bean sprouts are wilted.
In large serving bowl, combine vermicelli and mushroom mixture; toss to mix well. Sprinkle with scallions.
Divide into containers.
This Recipe may be Frozen.
Cool before Freezing.
Defrost Overnight, In the Refrigerator, before heating and eating.
MICROWAVE: Make sure all entrees are in microwave safe containers,
or are placed, in appropriate servings, on microwave-safe plates.
Entrees baked in aluminum containers may be removed in portions,
and placed on a microwave safe to be heated in the microwave.
Heat on medium setting approximately 2 minutes. Stir and check temperaturet to insure even distribution.
STOVETOP: Heat in a covered saucepan on the stovetop over a low to medium setting, remember to stir frequently to insure that heat is evenly distributed through the food.
Reheat in the microwave, stir often to distribute heat evenly.
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