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Ingredientes
- 2/3 c. vegetable broth
- 2 Tbsp. soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1 Tbsp. canola oil - (to 2)
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 3 x green onions cut 1" pcs
- 8 x dry shiitake mushrooms soaked till soft, and thinly sliced
- 1 x carrot thinly sliced
- 1/4 c. julienned bamboo shoots
- 1/2 c. sliced water chestnuts
- 1 can baby corn - (15 ounce) liquid removed
- 1/2 lb snow peas
- 1/2 lb napa cabbage cut 1" by 2" pcs
- 2 ounce dry bean thread noodles broken 4" pcs, and soaked in hot water to cover
- 1/2 lb hard tofu cut 1" cubes.
Direcciones
- Sauce: Combine all ingredients in a bowl; set aside.
- Stir-Fry: Heat oil in work or possibly large deep skillet over high heat. Add in garlic, ginger, green onions and mushrooms; stir-fry 1 minute. Add in carrot, bamboo shoots, water chestnuts, corn, peas and cabbage; cook about 2 min.
- Add in sauce, cover and cook 5 min. Drain noodles, and add in to work with tofu. Reduce heat to low and cook till most of sauce is absorbed, about 15 min. Serve as is or possibly over rice.
- This recipe yields 6 servings.
- Comments: You can always find this dish on Chinese restaurant menus. It traditionally contains dry black moss, dry bean curd (tofu) stick and ginkgo nuts, but my simplified version is just as good and is easy to prepare.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 51 | 28% |
| Total Fat 5.81g | 7% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 776mg | 32% |
| Potassium 476mg | 14% |
| Total Carbs 27.35g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.09g | 3% |
| Protein 7.59g | 12% |
