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Ingredients
- 8 dried shiitake mushrooms, soaked to soften, stems removed, squeezed
- 4 tsp sugar
- 1 tsp salt
- ½ tsp cornflour (starch)
- 30 g cooking oil
- 1 cm fresh ginger, cut in slices
- 500 g Chinese cabbage, cut in chunks (5 cm)
- 120 g carrots, cut in thin slices
- 3 Chinese red dates, pitted
- 10 g dried black fungus, soaked to soften, stems removed, cut in pieces
- 20 tofu puffs, cut in halves
-
1
tbsp oyster sauce
or 1 tbsp abalone sauce - 1 tbsp light soy sauce
- 40 g red fermented bean curd (nam yee), with gravy
- 50 g sweet peas
-
50
g dried bean curd sheet, soaked to soften
or 100 g wet bean curd sheets (dau ken) - 1 pinch dried black moss, soaked to soften, drained (optional)
- 30 g mung bean vermicelli (dongfen), soaked to soften, drained
- Nutrition
- per 1 portion
- Calories
- 1271 kJ / 316 kcal
- Protein
- 17 g
- Carbohydrates
- 31 g
- Fat
- 16 g
- Saturated Fat
- 3 g
- Fibre
- 6 g
- Sodium
- 872 mg
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