Healthier Recipe for
Kai Lan with Seasonal Mushroom Serves: 4 INGREDIENTS
200 g green kai lan (trimmed and cut approximately 2 inches) 150 g white and brown shimeji mushrooms (trimmed) 200 ml stock ¼ tsp raw sugar ½ tsp light soya sauce 1 tsp commercial vegetarian concentrated stock 1½ tsp potato starch, mixed with about 15ml water 1¼ tsp olive oil
METHODS 1. Blanch vegetables in boiling water for a few seconds before blanching them in cold water. Strain and set aside. 2. Heat olive oil in wok, sweat the mushrooms to enhance aroma. Add in blanched vegetables. 3. Pour in stock. Simmer and cook for 20 seconds. 4. Drizzle potato starch mixture around the vegetables and mix well to thicken the sauce.
NUTRITIONAL INFORMATION (Per serving: 150g) Energy
42 kcal
Carbohydrate
3.2 g
Protein
2.1 g
Fat
1.8 g
Saturated Fat
0.3 g
Dietary Fibre
2.6 g
Cholesterol
0 mg
Sodium
320 mg
Notes:
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