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Ingredients: |
Serving: |
Sauce: |
Serving: |
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Black fungus(Soaked) |
1/2 bowl |
Salt |
1/3 tsp |
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Vegetarian chicken |
2 taels |
Ground pepper |
To taste |
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Chinese parsley(Diced) |
To sprinkle |
Sesame oil |
To drizzle |
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Potato(90g) |
1/2 piece |
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Carrots(Cut into strips) |
Few pieces |
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Ginger(Cut into strips) |
2 slices |
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Garlic(Sliced) |
1 clove |
Method:
- Peel and wash potato. Cut it into uniform strips and soak into chilled water for two times. Soak the strips again and ready for use
- Cut vegetarian chicken and black fungus into strips. Set aside.
- Pre-heat a non stick skillet with 1 tsp of oil and fry ginger strips, garlic slices and drained potato and carrot strips until softened. Then stir fry the ingredients with black fungus and vegetarian chicken. Stir in salt, ground black pepper and Chinese parsley. Removed from heat, drizzle with sesame oil and serve.
Portion exchange (1 serving)
Carbohydrate 1 portion
Protein 1 portion
Vegetable 1 portion
Fat 1 portion
Acknowledgement:
Recipe provided by: Centre for Nutritional Studies, School of Public Health and Primary Care, Faculty of Medicine, CUHK