Vegetarian Lucky Bags

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Video of Cooking Demonstration
(Available only in Cantonese)
Vegetarian Lucky Bags
Ingredients: (To Serve 4)
Egg sheets:
Egg whites 6
Low-fat milk 2 taels
Cornstarch-water mixture 2 taels
Pumpkin sauce:
Pumpkin (steamed) 3 taels
Water 4 taels
Salt ¼ teaspoon
Cornstarch-water mixture 1 tael
Five vegetable shreds:
Indian lettuce head 1 tael
Carrot 1 tael
Water chestnut 1 tael
Chinese mushroom 1 tael
Wood ear fungus 1 tael
Chive (steamed) 1 stalk
Salt ¼ teaspoon
Sugar 1 teaspoon
Olive oil 2½ teaspoons
Cooking Method:
1. Mix the egg whites, low-fat milk and cornstarch-water mixture together, then fry with the olive oil in a pan until paper-thin egg sheets are formed. Set aside.
2. Put the ingredients of the pumpkin sauce in a blender. Blend until the sauce is formed.
3. Blanch the vegetable shreds and drain well. Sauté with the olive oil, salt and sugar.
4. Place the vegetable shreds on the egg sheets. Wrap each egg sheet into the shape of a lucky bag and tie with a blade of chive. Steam for five minutes.
5. Pour the pumpkin sauce on a plate and place the vegetarian lucky bags on top.
Per serving:
Energy(kcal) 108
Carbohydrate(g) 11
Protein(g) 7.5
Fat(g) 3.7
Sugar(g) 5.6
Sodium(mg) 348
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 ClubONE.