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    You are in: Home / Recipes / East-West Veggies Recipe
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    East-West Veggies

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 06, 2008

    • on February 12, 2006

      Always looking for an excuse to use hoisin sauce in a vegetarian recipe. This was quite good as the hoisin mixed well with the beans. I cut back on the butter and oil and used a non-stick frying pan. My favorite brand of hoisin sauce is Lee Kum Kee brand, I've found that it's the best by far. Wrapped the leftovers in a small flour tortilla (good substitute for pancakes served at chinese restaurants, if you can't find any at the store) and had for lunch the next day. Thanks for a terrific recipe!

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    • on August 26, 2004

      I had this dish at a friend's house last night for dinner and it was wonderful! I could have made a meal from just this one great tasting recipe. It is in my cookbook - Thanks HopeK

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    • on January 27, 2004

      I took some liberties with this and added some extra "East" stuff. I added 5 spice powder, soaked chinese mushrooms, soy, fish sauce and some oyster sauce. I thought it was excellent. To add to the fusion aspect, I used tortilla with extra hot sauce as the "wrapping". Thanks HopeG

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    • on January 19, 2004

      This was exactly what I was craving tonight, and it was perfect. I used 1 tbsp. olive oil only to fry and it was plenty. I also added some diced extra-firm tofu...it was satisfying and tasty in a pita wrap. Definitely will be making this one again.

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    Nutritional Facts for East-West Veggies

    Serving Size: 1 (197 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 201.3
     
    Calories from Fat 50
    25%
    Total Fat 5.6 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 5.3 mg
    1%
    Sodium 399.1 mg
    16%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 7.4 g
    29%
    Sugars 5.9 g
    23%
    Protein 7.4 g
    14%

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