Stir-fried Lotus Root and Celery with Assorted Vegetables
(Available only in Cantonese)
Ingredients: (To Serve 2)
| Celery | 2 taels |
| Cloud ears | 2 taels |
| Sugar snap peas | 2 taels |
| Lotus root | 3 taels |
| Fresh lily bulbs | 1 tael |
| Chinese celery | 1 tael |
| Carrot slices | 1 tael |
Seasonings:
| Salt | ¼ teaspoon |
| Sugar | ¼ teaspoon |
| Peanut oil | 1 teaspoon |
Cooking Method:
| 1. | Cut the ingredients into slices and wedges. Set aside. |
| 2. | Blanch the ingredients until tender. Drain and set aside. |
| 3. | Pour the oil into a wok, add the blanched ingredients and seasonings. Stir-fry until done. |
Per serving：
| Energy(kcal) | 141 |
| Carbohydrate(g) | 26 |
| Protein(g) | 5 |
| Fat(g) | 3 |
| Sugar(g) | 4 |
| Sodium(mg) | 328 |
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 Double Happiness Restaurant.
