Stir-fried Prawns with Cordyceps Flower and Assorted Vegetables
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Cordyceps flower | 2 maces |
| Broccoli | 6 taels |
| Prawns | 6 |
| Red bell pepper | ⅛ |
| Yellow bell pepper | ⅛ |
| Spring onion | Half |
| Chopped garlic | ⅛ teaspoon |
Seasonings:
| Rapeseed oil | ½ teaspoon |
| Granulated sugar | ½ teaspoon |
| Salt | ⅛ teaspoon |
| Cornstarch-water mixture | ⅛ teaspoon |
| Sesame oil | ⅛ teaspoon |
Cooking Method:
| 1. | Wash the cordyceps flower, broccoli, red and yellow bell pepper and spring onion. |
| 2. | Dice the broccoli, red and yellow bell pepper and spring onion. |
| 3. | Blanch the broccoli and thicken with the cornstarch-water mixture. Stir-fry until the broccoli is cooked. Set aside. |
| 4. | Blanch the cordyceps flower and prawns. Set aside. |
| 5. | Heat the oil in a wok. Place the chopped garlic, red and yellow bell pepper, spring onion and cordyceps flower in the wok first, then add the prawns. Thicken with the cornstarch-water mixture and add the seasonings. Stir-fry until all the ingredients are thoroughly cooked. |
| 6. | Remove the ingredients from the wok and place them on top of the broccoli. |
Each Serving:
| Energy(kcal) | 42 |
| Carbohydrate(g) | 5 |
| Protein(g) | 4 |
| Fat(g) | 1 |
| Sugar(g) | 2 |
| Sodium(mg) | 92 |
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 Canton Nice.
