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Ingredientes
- 4 sht fresh bean curd skin, approx. 20 cm x 20 cm
- 1 med Red chili pepper (chopped)
- 1 tsp Ginger (chopped)
- 1 tsp Shallot (minced)
- 1 Tbsp. Vinegar
- 1 1/2 tsp Light soy sauce
- 1 tsp Dark soy sauce
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- 1/2 Tbsp. Water
- 4 x Dry black Chinese mushrooms *
- 4 piece dry bean curd cake
- 1 x Celery stalk
- 1/4 whl carrot
- 1/2 tsp Sesame oil
- 1/4 tsp Salt
- 1/4 tsp Sugar
Direcciones
- * (Or possibly large fresh button mushrooms, approx. 40 g of either)
- 1. Mix sauce ingredients well.
- 2. Soak dry mushrooms for 20 to 30 min till soft, then shred filling vegetables and blanch for 1 minute. Drain and add in seasonings.
- 3. Spoon a quarter of the filling mix onto each bean curd skin sheet, rolling up and folding over the ends. Shallow-fry till crisp and golden brown.
- 4. If necessary, slice the rolls into sections to fit in serving dish. Pour sauce over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 2 servings | |
| Calories 46 | |
| Calories from Fat 21 | 46% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 686mg | 29% |
| Potassium 208mg | 6% |
| Total Carbs 4.88g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.96g | 2% |
| Protein 1.73g | 3% |
