Friday, October 12, 2007

Dinner Friday 12 October 2007 - White Radish Cake and Vegetables in a Chinese Style Sauce


White Radish Cake and Vegetables in a Chinese Style Sauce
1 portion white radish cake
80g broccoli
60b baby carrots
½ small red pepper (about 50g)
75g mange tout
3 spring onions, sliced
handful coriander leaves

1 cloves garlic, crushed
1 thumb ginger, pared and grated
2-3 green chillis, sliced
200ml stock
1 tablespoon cornflour
1 teaspoon sesame oil

This is basically just a stir steam, but made with sauteed white radish cake.
So, spray a non-stick skillet with a little flavourless oil and saute the white radish cake on either side till browned. Cut into cubes.

Combine the stock (I used Lee's Won Ton Soup Base mix), garlic, chillis & ginger and steam the vegetables over the broth.

When veggies are tender crisp, remove from the heat. Slake the cornflour with a little water and add it to the broth to thicken. Stir in the sesame oil, the the spring onions, coriander, steamed veggies and white radish cake.

Nutrition Summary
Calories (kcal) 345.5
Protein (g) 16.2
Carbohydrate (g) 52.5
Fat (g) 7.9
Fibre (g) 6.9

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