Stir-fried Sweet Beans with Fresh Lily Bulbs and Assorted Mushrooms
(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)
| Fresh lily bulbs | 38g |
| Assorted mushrooms | 115g |
| Sugar snap peas | 150g |
| Celery | 75g |
| Bell pepper | 75g |
Seasonings:
| Sugar | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Cornstarch-water mixture | some |
| Soybean oil | ¼ teaspoon |
Cooking Method:
| 1. | Blanch all the ingredients separately. Set aside. |
| 2. | Pour the oil into a wok. Put in the bell pepper, celery and sugar snap peas, then stir-fry quickly. |
| 3. | Add the lily bulbs and assorted mushrooms, then stir-fry quickly. |
| 4. | Add the sugar, salt and cornstarch-water mixture. |
Per serving:
| Energy(kcal) | 51 |
| Carbohydrate(g) | 9.5 |
| Protein(g) | 2.5 |
| Fat(g) | 0.5 |
| Sugar(g) | 2.2 |
| Sodium(mg) | 137 |
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 Happy Veggies.
