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Ingredientes
- 4 x Dry black mushrooms
- 4 slc Fresh ginger root
- 1/4 c. Bamboo shoots
- 1/2 c. Chinese lettuce
- 2 x Water chestnuts
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
- 1 dsh Pepper
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
Direcciones
- 1. Soak dry mushrooms.
- 2. Shred ginger root. Slice bamboo shoots, Chinese lettuce, water chestnuts and soaked mushrooms.
- 3. Heat oil. Add in salt, then ginger root, and stir-fry a few times.
- 4. Add in all sliced vegetables; stir-fry to heat through (1 to 2 min).
- Add in stock and heat quickly. Cook, covered, 2 to 3 min; then stir in sugar and pepper.
- 5. Meanwhile blend cornstarch and cool water to a paste. Then stir in to thicken. Pour sauce over chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 61 | 79% |
| Total Fat 6.96g | 9% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 391mg | 16% |
| Potassium 101mg | 3% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.42g | 0% |
| Protein 1.04g | 2% |
