Mungbean Vermicelli, Dried Shrimps & Minced Pork on Steamed Egg, with Rice

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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 pork30g
Table salt1/10 teaspoon
Mungbean vermicelli, soaked till softened10g
Dried shrimps, soaked till softened3g
Diced spring onion1 teaspoon
Rice1 bowl
Table salt1/8 teaspoon
Sugar1/3 teaspoon
Soya sauce1/6 teaspoon
White pepperSome
Cornstarch1/2 tablespoon
Chinese spirit1 ml
Rapeseed oil1/5 teaspoon
Sesame oil1/6 teaspoon
Water1/2 teaspoon
Cooking Method:
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.
Per Serving:
Energy (kcal)435
Carbohydrate (g)63
Protein (g)21
Fat (g)10
Sugar (g)4
Sodium (mg)764
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