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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried mushrooms in 300ml of hot water for 30 minutes. | 2. Separate the lettuce leaves and trim neatly. Wash, shake dry and chill. | 3. Trim the fresh mushrooms, and finely dice. Drain and finely chop the water chestnuts. Drain and chop the tofu into 1cm squares, cover with boiling water for 1 minute, then drain. | 4. Finely slice the ginger into matchsticks. Drain the dried mushrooms, reserving the water. Discard the stems and finely dice. | 5. Heat the oil in a wok until hot. | 6. Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well. | 7. Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well. | 8. Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens. | 9. Serve in a bowl next to the leaves and scatter with coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese mushroom	12			-	-	-	-
iceberg lettuce	1			10.08	2.1384	0.648	0.1008
shiitake mushroom	200			-	-	-	-
water chestnut	100		tinned	-	-	-	-
tofu	250		diced firm	10205.8173	197.02900000000002	1223.9893	618.0189
ginger	3	cm	trimmed	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
bean sprout	100		rinsed	-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
spring onion	4		chopped	-	-	-	-
cornflour	2	teaspoons	mixed	-	-	-	-
sherry	1	tablespoon		-	-	-	-
coriander sprig	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.