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."
Ingredients: (Serve 4)
Zucchini, diced150g (4 taels)
Chicken, skinned and diced94g (2.5 taels)
Cloud ear fungus, soaked5
Shittake mushrooms, soaked and diced4
Soya oil3 teaspoon
Ginger3 slices
Spring onions, sectioned6
Garlic, crushed3 cloves
Carrot5 slices
Granulated sugar1/2 teaspoon
Light soya sauce1 teaspoon
Granulated sugar1/4 teaspoon
Soya sauce1/8 teaspoon
Cornstarch1/4 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
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