Stir-fried Mixed Vegetables
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Choy sum | 3oz |
| Small cloud ears | 1oz |
| Pumpkin (sliced) | 3oz |
| Lotus root (sliced) | 3oz |
| Eggplant (cut into small sections) | 3oz |
| Garlic (sliced) | 0.5oz |
| Chinese celery (cut into small sections) | 0.3oz |
| Red bell pepper (cut into wedges) | 0.4oz |
Seasonings:
| Soybean oil | 3 teaspoons |
| Salt | ½ teaspoon |
| Cornstarch-water mixture | 20g |
Cooking Method:
| 1. | Blanch the choy sum and small cloud ears together. Set aside. |
| 2. | Heat a wok and pour in half of the oil. Stir-fry the pumpkin, lotus root and eggplant until aromatic. Set aside. |
| 3. | Heat the wok and pour in the remaining oil. Sauté the garlic, Chinese celery and red bell pepper until aromatic. Put in all the ingredients and stir-fry quickly. |
| 4. | Add the salt for seasoning. Thicken with the cornstarch-water mixture. |
Per serving:
| Energy(kcal) | 84 |
| Carbohydrate(g) | 10 |
| Protein(g) | 2 |
| Fat(g) | 4 |
| Sugar(g) | 2 |
| Sodium(mg) | 258 |
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 Café 100%.
