Stir-fried Ling Fillet with Broccoli
(Available only in Cantonese)
Ingredients: (To serve 1)
| Broccoli | 8 taels |
| Carrots | 8 slices |
| Green wrasse fillet | 4 taels |
| Chopped garlic | 1 tael |
| Ginger slice | some |
Seasonings:
| Vegetable oil | 1 teaspoon |
| Salt | ¼teaspoon |
| Sugar | ¼teaspoon |
| Ground white pepper | ¼teaspoon |
| Cornstarch-water mixture | ½teaspoon |
Cooking Method:
| 1. | Chop the broccoli into small pieces and slice the carrots. Blanch and set aside. |
| 2. | Heat a work and add half teaspoon of vegetable oil. Pan-fry the ling fillet until thoroughly cooked, then set aside. |
| 3. | Heat a work and add half teaspoon of vegetable oil. Sauté the chopped garlic and ginger slices until aromatic. |
| 4. | Add broccoli and carrot slices, then mix well. Add ling fillet. |
| 5. | Season with salt, sugar and ground white pepper. Thicken with cornstarch-water mixture. |
Per serving:
| Energy(kcal) | 421 |
| Carbohydrate(g) | 40 |
| Protein(g) | 40 |
| Fat(g) | 14 |
| Sugar(g) | 7 |
| Sodium(mg) | 653 |
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 Delicious Roasted Chicken Restaurant.
