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Ingredientes
- 1 c. Dry black mushrooms
- 2 Tbsp. Cloud Ear mushrooms
- 1/2 c. Lily buds
- 3/4 c. Chestnuts
- 1/2 lb Asparagus
- 2 c. Bamboo shoots
- 2 slc Fresh ginger root
- 3 Tbsp. Oil
- 3 Tbsp. Stock
- 1 Tbsp. Soy sauce
- 3 Tbsp. Oil
- 1/2 tsp Salt
- 1 tsp Oil
- 1 tsp Soy sauce
- 1 tsp Sugar
Direcciones
- 1. Separately soak dry black mushrooms, cloud ear mushrooms and lily buds.
- 2. Blanch and shell chestnuts. Cut soaked mushrooms in half if large.
- 3. Throw away tough ends of asparagus; cut stalks in 1-1/2 inch sections. Cut bamboo shoots in matchstick-like strips; sliver ginger root.
- 4. Heat oil. Add in ginger root and stir-fry a few times. Add in black mushrooms and chestnuts; stir-fry 2 min. Add in cloud ear mushrooms; stir-fry a few times to coat with oil.
- 5. Add in stock and soy sauce; then cook, uncovered, 10 min over medium heat, stirring frequently. Remove ingredients from pan.
- 6. Heat the second quantity of oil. Add in asparagus and bamboo shoots and stir-fry 2 to 3 min. Stir in salt; then remove vegetables from pan.
- 7. Heat remaining oil. Add in lily buds; stir-fry 2 min. Then stir in remaining soy sauce.
- 8. Return mushrooms and chestnuts to pan and cook, covered, 5 min over medium heat, stirring occasionally.
- 9. Return asparagus and bamboo shoots. Sprinkle with sugar and stir-fry only to reheat. Serve at once.
- NOTE: To keep the ingredients from drying out in step 5, add in more stock as needed, 1 Tbsp. at a time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 203 | |
| Calories from Fat 131 | 65% |
| Total Fat 14.85g | 19% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.37g | |
| Cholesterol 0mg | 0% |
| Sodium 421mg | 18% |
| Potassium 317mg | 9% |
| Total Carbs 16.5g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.78g | 1% |
| Protein 2.03g | 3% |
