Recipe By : APCI

Serving Size : 6 Preparation Time :00:40

Categories : Vegetarian

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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.

HANDLING INSTRUCTIONS:

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.