Sautéed Greens with Tomatoes, White Mushrooms and Lily Bulbs

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Video of Cooking Demonstration(Available only in Cantonese)
Sautéed Greens with Tomatoes, White Mushrooms and Lily Bulbs
Ingredients: (To Serve 2)
Chinese kale 80g
White mushrooms 30g
Lily bulbs 60g
Loofah 80g
Ginger slices 8g
Celery 30g
Tomatoes 120g
Coriander 10g
Olive oil 1 teaspoon
Vegetable broth (prepared by boiling 500g of corn in water) 300g
Salt ⅙ teaspoon
Sugars ½ teaspoon
Cornstarch-water mixture 1 teaspoon
Sesame oil ⅛ teaspoon
Cooking Method:
1. Rinse and chop all ingredients.
2. Blanch the Chinese kale, white mushrooms and lily bulbs for 10 seconds, then blanch the loofah. Drain and set aside.
3. Heat a wok and pour in the olive oil. Sauté the ginger slices over low heat until aromatic.
4. Put in the celery, tomatoes, vegetable broth and other blanched ingredients. Cook for 1 to 2 minutes, then add the other seasonings.
Per serving:
Energy(kcal) 122
Carbohydrate(g) 20
Protein(g) 4
Fat(g) 3
Sugar(g) 3
Sodium(mg) 178
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 Leisurely Veggie.