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Oriental Vegetables Kabuki Recipe
|Fresh mushrooms/1 can of 8-ounce sliced mushrooms||1⁄2 Pound|
|White onions||1⁄2 Pound|
|Zucchini squash||1⁄2 Pound (2 Or 3 Zucchini)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Deveined shrimp||1⁄2 Pound, cleaned|
Calories 262 Calories from Fat 167
% Daily Value*
Total Fat 19 g29%
Saturated Fat 2.6 g12.8%
Trans Fat 0 g
Cholesterol 90 mg
Sodium 1195 mg49.8%
Total Carbohydrates 11 g3.5%
Dietary Fiber 2.4 g9.6%
Sugars 4.8 g
Protein 15 g30.7%
Vitamin A 2.3% Vitamin C 25.3%
Calcium 7.4% Iron 6.1%
*Based on a 2000 Calorie diet
If they are very dirty, rinse in a colander under cold running water.
Dry thoroughly on paper towels.
Slice fine, lengthwise.
Peel onions and slice into fine rings.
Wash zucchini and cut into very narrow strips, lengthwise.
In a large skillet, heat the olive oil over medium heat and toss in the vegetables.
Using a pancake turner, constantly toss the mixture.
Add salt, pepper and sugar and continue cooking for 15 minutes.
Add soy sauce and cook 5 minutes longer.
Serve alone as a vegetable or over cooked rice for a main dish.
For a fancier entree, add 1/2 pound cleaned, deveined shrimp during the last 5 minutes of cooking.