Sauteed Zucchini, Fresh Lily Bulbs and Wooden Ear Fungus
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Zucchini | 140g |
| Red bell pepper | 40g |
| Wood ears | 40g |
| Fresh lily bulbs | 40g |
| Chopped garlic | some |
Seasonings:
| Salt | ⅛ teaspoon |
| Sugar | ⅛ teaspoon |
| Cornstarch-water mixture | some |
| Olive oil | ¾ teaspoon |
Cooking Method:
| 1. | Wash the zucchini, red bell pepper, wood ears and fresh lily bulbs. |
| 2. | Shred the red bell pepper. Slice the zucchini. Cut the wood ears into two halves. |
| 3. | Add salt in boiling water, then blanch the zucchini and wood ears until half cooked. |
| 4. | Heat a wok, then pour in the olive oil. Sauté the chopped garlic until aromatic, then add all ingredients and stir-fry until cooked. |
| 5. | Add sugar and thicken with the cornstarch-water mixture. |
Per serving：
| Energy(kcal) | 172 |
| Carbohydrate(g) | 31 |
| Protein(g) | 4 |
| Fat(g) | 4 |
| Sugar(g) | 6 |
| Sodium(mg) | 257 |
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 Palate Mansion.
