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Fu Champuru

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main

    • 4 pieces of wheat gluten (fu)
    • 1 can (70g) of water-packed tuna
    • 🥚 1 egg
    • 🥬 2 cabbage leaves (80g)
    • 1 bag (200g) of bean sprouts
    • 1.5 tbsp salad oil

  • Egg Seasoning

    • 🧂 A pinch of salt
    • 1/3 tsp Japanese dashi powder

  • Additional Seasoning

    • 🧂 A pinch of salt and pepper
    • 1 tbsp soy sauce

PASSI

1

Soak the wheat gluten (fu) in plenty of water until softened, then squeeze out excess water and tear into bite-sized pieces.

2

Cut the cabbage into bite-sized pieces.

3

In a bowl, beat the egg and mix with the fu and egg seasoning ingredients. Let sit for 5 minutes.

4

Heat 1 tbsp of salad oil in a frying pan over medium heat. Add the egg-soaked fu and stir-fry until the egg is cooked. Remove from the pan.

5

In the same pan, heat the remaining 1/2 tbsp of salad oil. Add the cabbage and bean sprouts, stir-frying over medium heat until softened.

6

Add the additional seasoning and stir briefly. Return the cooked fu and add the tuna. Stir-fry everything together quickly.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 20g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh bean sprouts for better crunch and flavor.Adjust soy sauce and salt to taste for a balanced seasoning.This dish pairs well with steamed rice or miso soup for a complete meal.

⚠️ Precauzioni

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