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Add a photoServings: 1
Ingredients
- 150 x mg Vermicelli
- 1 x Carrot
- 8 ounce Cabbage
- 1 ounce French beans
- 4 ounce Mixed fungus, (mushrooms)
- 1 ounce Fresh mushrooms
- 1 ounce Bean curd
- 3 Tbsp. Soya sauce
- 2 Tbsp. Oil
- 1 tsp Sugar
- 1 tsp Pepper Water
- 2 stalk coriander Chilli sauce
Directions
- Soak the vermicelli in cool water. Slice the carrots into matchsticks.
- Slice the cabbage, the fresh mushrooms and the beans finely. Soak the mixed fungus and then slice.
- Heat 1 Tbsp. of oil and fry the bean curd and remove onto a plate. Heat another tablespoonful of oil and lightly fry the cabbage, the carrots and the French beans.
- Add in the fresh mushrooms and the mixed fungi and stir well for two min. Add in the sugar, the soya sauce and water and boil for two min and then add in the vermicelli and fry until piping warm.
- Garnish with coriander and chilli sauce and the bean curd.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 371g | |
| Calories 454 | |
| Calories from Fat 249 | 55% |
| Total Fat 28.2g | 35% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2782mg | 116% |
| Potassium 1047mg | 30% |
| Total Carbs 42.77g | 11% |
| Dietary Fiber 13.9g | 46% |
| Sugars 13.85g | 9% |
| Protein 12.04g | 19% |
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