Side Dishes
Calories
105
Sodium
283mg
11% DV
Fat
2g
3% DV
Protein
2g
4% DV
Carbs
19g
6% DV
Fiber
3g
13% DV
154
4
Bean sprouts, half a bag
2 Medium Carrots, julienned
Bamboo Shoots, tinned or vac-packed, cut in rounds or strips
Spring Onions, cut at an angle
½ White Onion, cut into large chunks and layers separated
2 Garlic cloves, finely chopped
5cm Ginger, julienned
2 Tbsp Chicken Stock, plus more to loosen
1 Tbsp Rice Vinegar (or White Wine Vinegar)
1 Tbsp Sugar (or Honey)
Salt to taste
A few twists of Black Pepper
1 Tbsp Soy Sauce (Some contain wheat, use non wheat for gluten free)
1 tsp Sesame Oil
1 Tbsp corn flour mixed with 2 Tbsp of water
Oil for stir frying (sunflower, vegetable, groundnut, light olive etc.)
2 Medium Carrots, julienned
Bamboo Shoots, tinned or vac-packed, cut in rounds or strips
Spring Onions, cut at an angle
½ White Onion, cut into large chunks and layers separated
2 Garlic cloves, finely chopped
5cm Ginger, julienned
2 Tbsp Chicken Stock, plus more to loosen
1 Tbsp Rice Vinegar (or White Wine Vinegar)
1 Tbsp Sugar (or Honey)
Salt to taste
A few twists of Black Pepper
1 Tbsp Soy Sauce (Some contain wheat, use non wheat for gluten free)
1 tsp Sesame Oil
1 Tbsp corn flour mixed with 2 Tbsp of water
Oil for stir frying (sunflower, vegetable, groundnut, light olive etc.)
Heat the wok to a high heat then add the oil, coating the surface. First add the white onion and carrot and stir for 30 seconds. Add the ginger, bean sprouts, bamboo shoots and garlic and fry for another 30...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
105
Sodium
283mg
11% DV
Fat
2g
3% DV
Protein
2g
4% DV
Carbs
19g
6% DV
Fiber
3g
13% DV
