Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Fried Rice Vermicelli
.png){kind=small}
Total time: 30 minutes
.png){kind=small}
Serves 5
.png){kind=small}
8.5 grams of fibre per serving
INGREDIENTS
UTENSILS
Mixing bowls, Large pan, Measuring cups, Measuring spoons
INSTRUCTIONS
1.
Soak the dried wood ear fungus and Shiitake mushrooms in hot water for 1 hour. Slice thinly and set aside.
2.
In a bowl, placed the pork slices, 2 tbsp of shoyu sauce, rice wine and five-spice powder and cornstarch. Mix well and then set aside to marinate the pork slices.
3.
In a separate bowl, soak the brown rice vermicelli in cold water for 15 minutes. Drain off the water and set the noodles aside.
4.
Steam the Brussel sprouts for 5 to 7 minutes until softened.
5.
Heat the canola oil in a wok or large pan over medium heat. Stir-fry together the marinated pork slices, mushroom and wood ear fungus slices till fragrant. Add in the chopped garlic and onions and continue to stir-fry.
6.
Add in the cabbage slices and carrots and stir-fry until softened.
7.
Add in the dried rice vermicelli and continue to mix well. Create a well in the noodles and pour in the beaten eggwhites.
8.
Add the remaining 2 tbsp of shoyu sauce and stir-fry to mix up the ingredients.
9.
Plate and garnish with chopped coriander leaves. Serve hot.
NUTRITION INFORMATION (PER SERVING)
.png){kind=small}
Energy (kcal)
324
Carbs (g)
58.2
.png){kind=small}
Proteins (g)
10.0
Fats (g)
4.7
.png){kind=small}
Fibre (g)
8.5