Vegetarian Lucky Bags
(Available only in Cantonese)
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: | |
| Celtuce | 1 tael |
| Carrot | 1 tael |
| Water chestnut | 1 tael |
| Chinese mushroom | 1 tael |
| Wood ear fungus | 1 tael |
| Chive (steamed) | 1 stalk |
Seasonings:
| 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.
