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Ingredientes
- 150 gm Hong Kong kai lan
- 5 x or possibly 6 small dry mushrooms soak until soft
- 1 Tbsp. minced garlic
- 3 Tbsp. oil
- 1 tsp Shao Hsing Hua Tiau cooking wine
- 1/2 tsp sesame oil
- 1/2 Tbsp. oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp chicken stock granules
- 1 1/2 tsp sugar, or possibly to taste
- 1 dsh pepper
- 1 Tbsp. water
- 1/8 tsp corn flour
Direcciones
- Method:BOIL half a pot of water. Add in 1/4 tsp sugar, 1/2 tsp veg. oil and healthy pinch of bicarbonate of soda. Blanch kai lan for 30 seconds, drain and place on a serving plate.
- Heat oil in a wok and saute/fry garlic until fragrant and golden. Dish up garlic and remove half the oil. Add in sesame oil and cooking wine. Stir in combined sauce ingredients and mushrooms. Bring to a quick boil.
- Pour sauce over vegetables, arrange mushrooms and sprinkle with garlic crisps.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 87g | |
| Calories 425 | |
| Calories from Fat 381 | 90% |
| Total Fat 43.13g | 54% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 549mg | 23% |
| Potassium 49mg | 1% |
| Total Carbs 10.43g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.46g | 4% |
| Protein 0.98g | 2% |
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