Another old standby meals, the stir steam. See Lunch 14 July for original full recipe.
50g mange tout
50g baby corn
1 carrot
100g broccoli
1005 prawns
3 spring onions (about 40g)
60g shiitake mushrooms
1 portion Chinese Style Sauce
Chinese Style Sauce
1 fish or veggie stock cube (or use 1 pint of homemade, light flavoured stock)
3 fat garlic cloves, smashed, minced, pressed or otherwise obliterated
about a 1 inch segment of fresh ginger root, peeled & grated
3-4 birds eye chills, or to taste
10g (about 4 pieces) dried Chinese Shiitake mushrooms
6 tablespoons soy sauce
6 tablespoons shao shing rice wine (or dry sherry)
Soak the mushrooms in boiling water until soft. Remove the woody stems and cut into fine strips. Strain the mushroom liquor into a saucepan; be sure to leave behind any debris from the mushrooms.Add to the mushroom liquor
1 stock cube (if using fresh stock, boil it and soak the mushrooms in the hot stock, then strain to remove any mushroom debris)
the chopped chills
the crushed garlic
the grated ginger
the shao shing
the soy sauce
Bring to a simmer and simmer about 30 mins. This makes enough broth/sauce for 2 servings.
Nutrition Summary for entire meal
Calories (kcal) 287.1
Protein (g) 30.8
Carbohydrate (g) 32.2
Fat (g) 5.0
Fibre (g) 6.2
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