Stir-fried Lily Bulbs with Okra and Gingko Nuts
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Okra | 6 taels |
| Lily bulbs | 5 mace |
| Gingko nuts | 1 tael |
| Wood ears | 2 taels |
Seasonings:
| Salt | ¼ teaspoon |
| Sugar | ⅙ teaspoon |
| Canola oil | ¼ teaspoon |
Cooking Method:
| 1. | Wash all ingredients well. |
| 2. | Cut the okra into sections and slice the lily bulbs. |
| 3. | Blanch all ingredients until done. |
| 4. | Heat a wok and pour in the canola oil. |
| 5. | Put all ingredients and seasonings in the wok, then stir-fry quickly. |
Per serving：
| Energy(kcal) | 68 |
| Carbohydrate(g) | 14 |
| Protein(g) | 3 |
| Fat(g) | 1 |
| Sugar(g) | 1 |
| Sodium(mg) | 127 |
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 Classic Show Room.
