Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 lb Broccoli stems
- 1/2 ounce Cloud ear mushrooms (fungus)
- 1 1/2 tsp Peanut oil
- 1 Tbsp. Finely-minced fresh ginger
- 1 Tbsp. Finely-minced garlic
- 2 Tbsp. Finely-minced green onion
- 1 tsp Chili paste
- 1 Tbsp. Rice wine
- 1 Tbsp. Light soy sauce
- 2 tsp Dark soy sauce
- 1 tsp Sugar Salt to taste
- 1/4 c. Water
- 1 tsp Finely-grnd Sichuan peppercorns
- 1/2 lb Fresh Enoki mushrooms stems trimmed
Direcciones
- Peel the broccoli stems and cut into 1/4-inch by 1/4-inch by 2-inch pcs. Rinse the cloud ears several times under cool water to remove all the dirt. Soak them for 15 min in hot water.
- Heat a wok or possibly deep saute/fry pan till it is warm, add in the oil. Then add in the ginger, garlic, and green onions and stir fry for 30 seconds. Add in the cloud ears and broccoli stems, and stir fry for 1 minute. Add in the chili paste, rice wine, soy sauces, sugar, and salt to taste. Stir fry for 1 minute, and then pour in the water. Continue to cook till the vegetables are tender, about 3 min. Add in the pepper and Enokis. Mix well and serve at once.
- This recipe yields 2 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 2 servings | |
| Calories 134 | |
| Calories from Fat 36 | 27% |
| Total Fat 4.06g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 823mg | 34% |
| Potassium 601mg | 17% |
| Total Carbs 20.34g | 5% |
| Dietary Fiber 9.4g | 31% |
| Sugars 3.15g | 2% |
| Protein 6.22g | 10% |
