Peking Duck House Vegetable Soon recipe

Source: Peking Duck House, Closter, New Jersey

1 tablespoon canola oil
3 ounces bamboo shoots, chopped
3 ounces mushrooms, chopped
2 ounces water chestnuts, chopped
2 ounces celery, chopped
1 ounce carrots, chopped
1/2 tablespoon lite soy sauce
1/4 ounce pine nuts
Lettuce leaves as needed

In a wok, heat oil. Stir fry bamboo shoots, mushrooms, water chestnuts, celery, carrots, pine nuts and soy sauce and saut� for 30 seconds.

Spoon Vegetable Soon onto a large leaf of lettuce, wrap like stuffed cabbage and eat.

Yield: 2 servings

Nutrient Analysis (per serving): Calories: 89; Cholesterol: 0 mg; Sodium: 189 mg; Total Fat: 22%