Sautéed Greens with Tomatoes, White Mushrooms and Lily Bulbs
(Available only in Cantonese)
Ingredients: (To Serve 2)
| Chinese kale | 80g |
| White mushrooms | 30g |
| Lily bulbs | 60g |
| Loofah | 80g |
| Ginger slices | 8g |
| Celery | 30g |
| Tomatoes | 120g |
| Coriander | 10g |
Seasonings:
| 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.
