Directions:
- Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake.
- Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.12 Kcal (549 kJ) | ||
| Calories from fat | 78.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Sodium | 378.64mg | 16% | |
| Potassium | 289.4mg | 6% | |
| Total Carbs | 10.67g | 4% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 109.04 Kcal (457 kJ) | ||
| Calories from fat | 64.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 13% | |
|---|---|---|---|
| Sodium | 314.89mg | 16% | |
| Potassium | 240.67mg | 6% | |
| Total Carbs | 8.87g | 4% | |
| Sugars | 2.48g | 12% | |
| Dietary Fiber | 2.5g | 12% | |
| Protein | 3.94g | 9% | |
| Vitamin C | 4.6mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 7% | |
| Calcium | 75.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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