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Add a photoSimple yet delicious. I learned to cook this meal at a cooking school in Thailand in Aug 2007.
Ingredientes
- 50 g chicken (veg: Textured Vegetable Protein)
- 50 g cashew nut or almond
- 30g jelly mushroom, slice into 1cm width
- 2 baby corns, slice into 1/2 cm width
- 1/2 large onion
- 2 tbsp spring onion, slice into 1 inch width
- 1 tbsp chopped garlic
- 5 g dried chili, slice into 1cm width
- 1/2 tbsp fish sauce (veg: soy sauce)
- 2 tbsp oyster sauce (veg: mushroom sauce)
- 1 tsp sugar
- 2 tbsp oil
Direcciones
- Put oil in the wok and stir-fry cashew nuts until brown. Put the cooked cashew nuts into the bowl, leave the oil in the wok. Fry garlic until golden. Add chicken and fry until chicken is cooked. Add jelly mushroom, large onion, baby corn and dried chili. Put oyster sauce, fish sauce and sugar. Add spring onioin and cooked cashew nuts. Stir until cooked. Serve with rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 316g | |
| Calories 741 | |
| Calories from Fat 491 | 66% |
| Total Fat 56.75g | 71% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 0.7g | |
| Cholesterol 26mg | 9% |
| Sodium 2064mg | 86% |
| Potassium 745mg | 21% |
| Total Carbs 47.32g | 13% |
| Dietary Fiber 5.2g | 17% |
| Sugars 12.38g | 8% |
| Protein 18.72g | 30% |
