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Ingredientes
- Chayote, peeled and thinly sliced; fresh lily bulbs, rinsed thoroughly and separated into separated petals; finely shredded carrot; thin slices of ginger; salt and white pepepr to taste
Direcciones
- Heat some oil in a pan and fry ginger slices till fragrant. Add in carrots, followed by chayote and fry briskly. Add a little water to moist and simmer till chayote is cooked. Add in lily bulbs and mix well with mixture. Simmer a while more till lily bulbs are cooked (Tip: should not overcook lily bulbs so they remain firm and retain some "crunch" after cooked). Add salt and pepper to taste. Serve immediately. Pairs off best with plain congee! Steamed rice is fine too if you prefer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 3 servings | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 84mg | 2% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.11g | 1% |
| Protein 0.55g | 1% |
