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| 4 | garlic cloves sliced |
| 2 Esslöffel | peanut oil |
| 2 Tasse | Shiitake mushrooms; thinly sliced |
| 2 Tasse | Peeled julienned carrots |
| 2 Tasse | Washed julienned leeks |
| 2 Tasse | Julienned snowpeas |
| 4 Tasse | Julienned Napa cabbage |
| 2 Tasse | Peeled julienned jicama |
| 1/2 Tasse | Bean sprouts |
| 1 Teelöffel | fish sauce |
| 2 Teelöffel | black pepper freshly ground |
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In a large skillet or wok, heat 1 tablespoon peanut oil over medium-high heat. Add garlic and cook until it just begins to turn brown, about 1 to 2 minutes. Add mushrooms, carrots, leeks, and snowpeas. Stir-fry about 2 minutes. Add cabbage and jicama, and stir-fry for another 2 to 3 minutes. Add bean sprouts, and stir-fry about 2 minutes. Season with fish sauce and freshly ground pepper.
Makes 2 quarts.
Cuisine: "Philippino"
<www. Marthastewart. Com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "2 quarts"
Per serving: 1683 Calories (kcal); 32g Total Fat; (14% calories from fat); 47g Protein; 364g Carbohydrate; 1mg Cholesterol; 66mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
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