Braised Vegetables, Tofu and Mungbean Vermicelli in Casserole
Ingredients : (To Serve 3)
| Shiitake mushrooms | 4 taels |
| Mungbean vermicelli | 2 taels |
| Wood ear fungus | 4 taels |
| Broccoli | 4 taels |
| Carrot | 2 taels |
| White mushrooms | 2 taels |
| Chinese cabbage | 4 taels |
| Asparagus | 2 taels |
| Tofu | 4 pieces (1 block) |
| Cauliflower | 4 taels |
| Corn broth | 6 taels |
Seasoning：
| Salt | ⅛ teaspoon |
| Sugar | 6g |
| Light soy sauce | ¾ teaspoon |
| Cornstarch-water mixture | 1 teaspoon |
| Olive oil | 1 teaspoon |
| Sesame oil | ½ teaspoon |
Corn Broth:
| Water | 3 bowls |
| Corn cob | 1 |
Cooking Method:
| 1. | Cook the corn in water for about an hour. Do not add any seasonings. Cook until a bowl (about 6 taels) of broth is formed. Set aside. |
Cooking Method:
| 1. | Wash and cut all the ingredients. |
| 2. | Soak the shiitake mushrooms and remove the stem. Cut them into smaller pieces. |
| 3. | Wash the mungbean vermicelli. Soak it in water until softened. |
| 4. | Put all the ingredients, except for the cauliflower, into the corn broth. |
| 5. | Bring the broth to the boil, then add the cauliflower. Simmer the broth until the cauliflower is tender. Add the seasonings at the end. |
Per serving:
| Energy(kcal) | 277 |
| Carbohydrate(g) | 46 |
| Protein(g) | 13 |
| Fat(g) | 7.1 |
| Sugar(g) | 6.5 |
| 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 Elegantly Veggie.
