Scallops and Broad Beans in Soymilk
(Available only in Cantonese)
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients: (To Serve 4)
| Gingko nuts | 30g |
| Fresh broad beans | 30g |
| Scallops | 40g |
| Tofu sheets | 200g |
| Tomato | 20g |
| Sugar-free soymilk | 220g |
Seasonings:
| Salt | 3g |
| Sugar | 2g |
| Water | 2L |
Cooking Method:
| 1. | Remove the core of the gingko nuts and soak for 10 minutes. Set aside. |
| 2. | Bring the water to the boil in a wok. Put in the broad beans, then add the scallops 1 minute later. Cook for 1 minute and add the gingko nuts, tofu sheets and tomato. Cook all the ingredients for another minute before taking them out. Set aside. |
| 3. | Heat the sugar-free soymilk in the wok. Add the salt and sugar, then bring to the boil. |
| 4. | Put all the ingredients into the wok. Cook over low heat for 1 minute. |
Per serving:
| Energy(kcal) | 294 |
| Carbohydrate(g) | 20 |
| Protein(g) | 27 |
| Fat(g) | 12 |
| Sugar(g) | 1 |
| Sodium(mg) | 359 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Wu Kong Shanghai Restaurant.
