95 calories per serving (1/3 of recipe); 1.7 g protein; 1.7 g fat; 17.9 g carbohydrate; 15.4 g net carbs; 329 mg sodium; 0 mg cholesterol; 2.5 g fiber
1 small bundle of mung bean vermicelli (50 g in photo)
1 large or 2 medium chingensai baby bok choy (150 g photo)
2 dried shiitake mushrooms
1 clove garlic
1 small knob ginger
1 taka no tsume red chili (slices)
200 cc chicken stock
1/2 tbsp Shaoxing wine
2 tsp oyster sauce
1 tsp tobanjan
1/4 tsp shiokoji salted rice malt
1 tsp oil (not in photo)
Rehydrate dried shiitake.
If in a hurry, microwave in a measuring cup with 1 cm water for 1 minute. (Save rehydration water.)
Cut mung bean vermicelli into 10cm with scissors. (Optional; Mung bean vermicelli can be cut with scissors as you add it to the frying pan later.)
Finely chop garlic and ginger.
Remove larger outer leaves of chingensai, and separate green and white sections. Cut white sections lengthwise into two. Cut center part of chingensai lengthwise into 2 or 4.
If not enough, add water to get 250 cc liquid in total.
In a frying pan, heat oil, and saute garlic and ginger on medium high heat.
When fragrant, add shiitake, and saute.
When green sections brighten, add chicken stock + shiitake rehydration water and Shaoxing wine.
Raise heat and bring to boil.
Add mung bean vermicelli, and mix.
When mung bean vermicelli softens, add oyster sauce and tobanjan, and mix well.
- If shiokoji is not available, use 2 1/2 tsp oyster sauce. Sodium content in this case would be 540 mg (360 mg with1/3 of above recipe).
- I use homemade chicken stock. If instant sock is used, the sodium content would be higher.
- For more aroma, swirl in sesame oil (1/4-1/2 tsp) at the very end.
(Last updated: November 6, 2013)