Stir-fried Assorted Mushrooms and Vegetables with Olive Oil
(Available only in Cantonese)
Ingredients: (To serve 4)
| Pumpkin (sliced) | 1 tael |
| Carrot (sliced) | 1 tael |
| Asparagus (sectioned) | 1 piece |
| Green Chinese cabbage (sliced) | 2 taels |
| Cabbage (sliced) | 2 taels |
| Fresh shiitake mushrooms (sliced) | 1 tael |
| King oyster mushrooms (sliced) | 1 tael |
| Oyster mushrooms (sectioned) | 1 tael |
| Mushrooms (sliced) | 1 piece |
Seasonings:
| Olive oil | 1⁄2 teaspoon |
| Salt | 1⁄3 teaspoon |
| Sugar | 1⁄3 teaspoon |
Cooking Method:
| 1. | Blanch all ingredients. Set aside. |
| 2. | Heat a wok, then add olive oil. Add all blanched ingredients, then stir-fry quickly. |
| 3. | Add salt and sugar, then stir-fry thoroughly. |
Per serving:
| Energy(kcal) | 38 |
| Carbohydrate(g) | 6 |
| Protein(g) | 2 |
| Fat(g) | 1 |
| Sugar(g) | 2 |
| Sodium(mg) | 183 |
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 GaiaVeggie Shop.
