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Chingensai with Shirasu Ankake

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 30g shirasu
    • 1 bunch bok choy
    • 🧅 1/2 stalk green onion, minced
    • 1 piece ginger, minced

  • Seasonings

    • 1/2 tbsp sesame oil
    • 1 tbsp sake
    • 🧂 1/3 tsp salt
    • 1/3 tsp chicken broth powder
    • 💧 200ml water

  • Thickening Agent

    • 1 tbsp potato starch
    • 💧 1 tbsp water

PASSOS

1

Separate bok choy leaves and stems. Cut stems into quarters lengthwise. Mince green onion and ginger.

2

Boil water in a pot. Add bok choy stems and boil for 1 minute. Add leaves and blanch briefly. Drain well.

3

Heat sesame oil in a frying pan. Add minced ginger and green onion, and sauté until fragrant.

4

Add shirasu, sake, salt, chicken broth powder, and water to the pan. Bring to a boil. Add the potato starch slurry and cook over medium heat until thickened.

5

Arrange the bok choy on a plate and pour the thickened sauce over it.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 6g
    Proteína
  • 10g
    Carboidratos
  • 3g
    Gorduras

💡 Dicas

You can substitute shirasu with small dried anchovies if unavailable.For a vegan version, omit shirasu and use vegetable broth powder instead of chicken broth powder.Serve with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.