Braised Vegetables with Fresh Soya Bean Sticks, Gingko Seeds and Lily Bulbs
(Available only in Chinese)
Ingredients: (To serve 1)
| Fresh soya bean sticks | 5 g |
| Gingko seeds | 35 g |
| Lily bulbs | 25 g |
| Celery (sectioned) | 35 g |
| Chinese white cabbages | 55 g |
Seasonings:
| Low-fat evaporated milk | 1 tablespoon |
| Salt | 0.2 g |
| Sugar | 0.2 g |
| Water | 500 ml |
Cooking Method:
| 1. | Blanch the Chinese white cabbages in boiling water. Put them into a bowl and set aside. |
| 2. | Put the fresh soya bean sticks, the gingko seeds, the lily bubs and the celery into the same pot of boiling water. |
| 3. | Bring the water to a simmer again, then season with low-fat evaporated milk, salt and sugar to make a milky-white soup. |
| 4. | Pour the broth and the dregs into the bowl. |
Per serving:
| Energy(kcal) | 165 |
| Carbohydrate(g) | 29 |
| Protein(g) | 7 |
| Fat(g) | 2 |
| Sugar(g) | 2 |
| Sodium(mg) | 177 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are for reference only.
This recipe is provided by Vegetarian Kitchen.
