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Ingredientes
- 1 pkt dry bean thread noodles - (2 ounce)
- 2 lb black mussels
- 1Â 1/2 Tbsp. vegetable oil
- 2 tsp chopped garlic
- 2 tsp chopped ginger
- 1 x red jalapeno chili pepper seeded, and
- Â Â thinly sliced
- 1/2 x minced onion
- 1/4 c. seafood bouillon made according
- Â Â to package directions
- 1 Tbsp. black bean sauce
- 2 tsp Chinese rice vinegar
- 1Â 1/2 tsp sugar
- 1 tsp cornstarch dissolved in
- 2 tsp water
- 6 x Thai or possibly sweet basil leaves
- 5 x baby bok choy halved, and
- Â Â blanched or possibly steamed
Direcciones
- In a medium bowl, soak the bean thread noodles in hot water to cover till softened, about 20 min. Drain, rinse with cool water and drain again. Place in a shallow serving bowl.
- Scrub the mussels; remove the beards and throw away any with open shells which don't close when tapped.
- Place a wok over high heat till warm. Add in the oil, swirling to coat the sides. Add in the garlic, ginger and jalapeno pepper; stir-fry till fragrant, about 15 seconds. Add in onion and cook, stirring, for 1 minute. Add in the mussels, bouillon, black bean sauce, vinegar and sugar; cover, reduce heat to medium and cook till the shells begin to open, about 6 to 8 min.
- Add in the cornstarch solution; cook, stirring, till the sauce boils and thickens. Stir in the basil leaves. Pour or possibly spoon mix over the bean thread noodles in serving bowl and surround mussels with the baby bok choy.
- This recipe yields 6 servings.
- CANADA"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 175 | |
| Calories from Fat 62 | 35% |
| Total Fat 6.95g | 9% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 42mg | 14% |
| Sodium 461mg | 19% |
| Potassium 534mg | 15% |
| Total Carbs 8.74g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.62g | 1% |
| Protein 18.38g | 29% |
