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Ingredientes
- 4 Shitake mushrooms (cut into halves)
- 1 block of tofu (cut into cubes)
- 1 slice of ginger
- 8pcs frozen shrimps
- 1/2 canned baby corns
- 1 bunch of chinese cabbage (cut into small pieces)
- 1/2 carrots (cut into small pieces)
- 2 tbps of olive oil
- Sauce
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tsp Rice wine
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 3 dashes white pepper
- 1 tbsp cornstarch
- 1 tbsp water
Direcciones
- Mix all ingredients in the Sauce in a small bowl and set aside.
- Deep fry tofu to a light golden brown. Drain off excess oil and discard oil.
- Heat 2 tbsp of oil in a clay pot over high heat. Add ginger and stir-fry to a light brown before adding carrots, shitake mushrooms, shrimps and baby corns. Stir and add tofu, chinese cabbage until all ingredients are well combine.
- Add sauce, lower the heat and stir until all the ingredients are well coated with the Sauce.
- Covered the clay pot with its lid and simmer for 3 minutes. Ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1072g | |
| Calories 363 | |
| Calories from Fat 64 | 18% |
| Total Fat 7.27g | 9% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 2003mg | 83% |
| Potassium 2536mg | 72% |
| Total Carbs 48.37g | 13% |
| Dietary Fiber 11.7g | 39% |
| Sugars 21.26g | 14% |
| Protein 30.99g | 50% |
