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Ingredientes
- 8 x Dry shrimp
- 4 x Dry black mushrooms
- 1 lb Chinese cabbage
- 1/2 c. Bamboo shoots
- 2 Tbsp. Oil
- 1/2 c. Mushroom-soaking liquid
- 1/2 tsp Salt
- 1 tsp Cornstarch
- 2 Tbsp. Water
Direcciones
- 1. Separately soak dry shrimp and dry mushrooms. Reserve mushroom-soaking liquid.
- 2. Cut cabbage stems in 2-inch sections. Slice bamboo shoots and soaked mushrooms.
- 3. Heat oil. Add in cabbage and stir-fry 1 minute. Add in bamboo shoots; stir-fry 1 minute more.
- 4. Add in soaked shrimp, mushrooms and mushroom liquid. Bring to a boil; then simmer, covered, 3 min.
- 5. Add in salt. Stir mix once again and simmer, covered, again till done
- (about 2 min more).
- 6. Meanwhile blend cornstarch and cool water to a paste. Then stir in to thicken, and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 62 | |
| Calories from Fat 43 | 69% |
| Total Fat 4.86g | 6% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 12mg | 4% |
| Sodium 250mg | 10% |
| Potassium 239mg | 7% |
| Total Carbs 2.5g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.09g | 1% |
| Protein 3.08g | 5% |
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