Mungbean Vermicelli, Dried Shrimps & Minced Pork on Steamed Egg, with Rice
Carmela Lee, Registered Dietitian (UK); Education Sub-committee of Hong Kong Nutritional Association, said "A suitable amount of dried shrimps boost the flavour of the dish without the need for much seasoning. White pepper, Chinese spirit and sesame oil are low in sodium, yet full of aroma, enhancing the taste of the dish, which is particular appealing to children and the elderly."
Ingredients (Serve 1):
|Lean minced pork||30g|
|Table salt||1/10 teaspoon|
|Mungbean vermicelli, soaked till softened||10g|
|Dried shrimps, soaked till softened||3g|
|Diced spring onion||1 teaspoon|
|Table salt||1/8 teaspoon|
|Soya sauce||1/6 teaspoon|
|Chinese spirit||1 ml|
|Rapeseed oil||1/5 teaspoon|
|Sesame oil||1/6 teaspoon|
|1.||Mix the minced pork with seasoning well. Steam for 20 minutes, let cool, and then stir-fry in a non-stick pan until dried up. Put aside.|
|2.||Mix the egg, water and table salt well. Put aside.|
|3.||Put the mungbean vermicelli, minced pork and dried shrimps on a plate first, then fill with the egg mixture. Steam on high heat for about 15 minutes.|
|4.||Sprinkle with chopped spring onion on top and serve with rice.|
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Club Chelsea (for residents only).
Extract from CookSmart, Issue 15