Stir-fried Mixed Vegetables

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Video of Cooking Demonstration
(Available only in Cantonese)
Stir-fried Mixed Vegetables
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
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%.