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Ingredientes
- 1 c. Dry lily flowers, loosely packed
- 3 piece dry agaric, (wood ear mushrooms)
- 2 Tbsp. Soybean oil
- 1 lb Hard tofu
- 2 tsp Sesame oil
- 5 x Fresh shiitake mushrooms sliced
- 1/2 x Carrot, shredded
- 1/2 c. Vegetable stock
- 1 tsp Low-sodium soy sauce
- 1/4 tsp Sugar
- 1 pch White pepper
- 2 tsp Vegetarian oyster sauce (Lee Kum Kee makes one, it is available in Oriental markets)
- 1 tsp Cornstarch
Direcciones
- Place lily flowers and agaric in a small bowl and cover with hot water. Soak for 30 min, drain and set aside.
- Slice tofu into 1/4" thick strips. Heat soybean oil in a wok or possibly large skillet and stir-fry tofu till brown and crispy. Remove and set aside.
- Heat sesame oil in wok over medium-high heat and stir-fry lily flowers, agaric, shiitake mushrooms and carrot for 2 min.
- Add in tofu, vegetable stock, soy sauce, sugar, pepper and soyster sauce to vegetable mix. Lower heat and cook for 3 min.
- In a separate bowl, mix cornstarch with water till blended. Stir cornstarch solution into vegetable mix and heat for 2 min.
- Serve warm. (Optional: Heat a sizzling platter overhigh heat. Once hated, place vegetables on platter and serve immediately).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 3 servings | |
| Calories 216 | |
| Calories from Fat 134 | 62% |
| Total Fat 16.28g | 20% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 430mg | 12% |
| Total Carbs 8.75g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.16g | 2% |
| Protein 11.73g | 19% |
