Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Fried Rice Vermicelli
Total time: 30 minutes
8.5 grams of fibre per serving
Mixing bowls, Large pan, Measuring cups, Measuring spoons
Soak the dried wood ear fungus and Shiitake mushrooms in hot water for 1 hour. Slice thinly and set aside.
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.
In a separate bowl, soak the brown rice vermicelli in cold water for 15 minutes. Drain off the water and set the noodles aside.
Steam the Brussel sprouts for 5 to 7 minutes until softened.
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.
Add in the cabbage slices and carrots and stir-fry until softened.
Add in the dried rice vermicelli and continue to mix well. Create a well in the noodles and pour in the beaten eggwhites.
Add the remaining 2 tbsp of shoyu sauce and stir-fry to mix up the ingredients.
Plate and garnish with chopped coriander leaves. Serve hot.
NUTRITION INFORMATION (PER SERVING)