Chinese Style Prawns and Mushrooms
75g buna shimeji mushrooms
10 g 1 thumb ginger grated
2 cloves garlic grated
2-3 chilli peppers, sliced
400mls vegetable stock (I used Lee’s Won Ton Soup Mix Base)
100g prawns
1 head pak choi
3 spring onions sliced
1 tablespoon cornflour
Simmer the garlic, chillies, ginger & mushrooms in the stock for 10 minutes. Add the pak choi and prawns and simmer for a further 2-3 minutes. Finally, add the cornflour slaked with a little water and cook until slightly thickened, another 2 minutes. Garnish with the spring onions and serve.
Nutrition Data
Calories (kcal) 196.7
Carbohydrate (g) 21.3
Protein (g) 23.5
Fat (g) 2.1
Fibre (g) 4.3
75g buna shimeji mushrooms
10 g 1 thumb ginger grated
2 cloves garlic grated
2-3 chilli peppers, sliced
400mls vegetable stock (I used Lee’s Won Ton Soup Mix Base)
100g prawns
1 head pak choi
3 spring onions sliced
1 tablespoon cornflour
Simmer the garlic, chillies, ginger & mushrooms in the stock for 10 minutes. Add the pak choi and prawns and simmer for a further 2-3 minutes. Finally, add the cornflour slaked with a little water and cook until slightly thickened, another 2 minutes. Garnish with the spring onions and serve.
Nutrition Data
Calories (kcal) 196.7
Carbohydrate (g) 21.3
Protein (g) 23.5
Fat (g) 2.1
Fibre (g) 4.3
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