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Chingensai and Scallop Stir-fry with Thick Sauce

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Vegetable

    • 1 bag chingensai
    • 1 pack king oyster mushrooms

  • Seafood

    • 1 can scallop (meat only)

  • Egg

    • 🥚 1 beaten egg

  • Oil and Seasoning

    • 1 tbsp salad oil
    • 1 tsp grated ginger
    • 1/2 tsp chicken broth powder
    • Salt and pepper to taste

  • Thickening Agent

    • 1/2 tbsp water
    • 1/2 tbsp potato starch

PASSI

1

Cut chingensai into 5 cm pieces, divide stems and leaves. Slice king oyster mushrooms thinly.

2

Heat salad oil and grated ginger in a frying pan. Add chingensai stems, king oyster mushrooms, scallop, and chicken broth powder. Stir-fry over medium heat until vegetables soften, then add chingensai leaves and stir-fry.

3

Pour beaten egg into the pan and stir until semi-cooked. Add water mixed with potato starch and stir until thickened.

NUTRIENTI

Per 1 porzione

🔥

220

Calorie

  • 18g
    Proteine
  • 12g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Serve with steamed rice for a complete meal.Adjust salt and pepper to your taste preference.Use fresh scallops if available for enhanced flavor.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.