Stir-fried Zucchini with Diced Chicken

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Stir-fried Zucchini with Diced Chicken
Edmond LUK, registered dietitian (Canada) and Training and Development Officer of Hong Kong Dietitians Association said, "The combination of zucchini, cloud ear fungus and shiitake mushrooms results in a colourful dish that is full of wonderful textures. The skinned chicken can further provide high-quality protein and rule out high fat intake. The result is a nutritionally balanced dish."
Available in Other Languages

Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.

Ingredients: (Serve 4)
Zucchini, diced 150g (4 taels)
Chicken, skinned and diced 94g (2.5 taels)
Cloud ear fungus, soaked 5
Shittake mushrooms, soaked and diced 4
Soya oil 3 teaspoon
Ginger 3 slices
Spring onions, sectioned 6
Garlic, crushed 3 cloves
Carrot 5 slices
Granulated sugar 1/2 teaspoon
Light soya sauce 1 teaspoon
Granulated sugar 1/4 teaspoon
Soya sauce 1/8 teaspoon
Cornstarch 1/4 teaspoon
Cooking Method:
1. Blanch the zucchini. Marinate the chicken and the cloud ear fungus with seasoning for 30 minutes. Set aside.
2. Heat the wok, and then the soya oil. Put in the crushed garlic and stir-fry until smell comes out. Put in the zucchini, chicken, cloud ear fungus and shittake mushrooms and stir-fry until well done. Pour in the ginger, spring onions, crushed garlic and carrot and stir-fry quickly for 1 minute. Use sugar and soya sauce to taste. Serve.
Per serving:
Energy (kcal) 126
Carbohydrate (g) 11
Protein (g) 6
Fat (g) 7
Sugar(g) 3
Sodium (mg) 133
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 Sun Fat Restaurant.
Extract from CookSmart, Issue 20