簡 繁 EN
Donation Volunteer Recruitment Job Recruitment and Application
Health Tips
Dietitian's Recipes - Stuffed Chuk-San with Mixed Dices

Dietitian's Recipes - Stuffed Chuk-San with Mixed Dices

Ingredients

 4 servings

Marinade

  
Chuk-san .............................. 40 g.
Soft bean curd ..................... 750g.
                               (3 smaller fronts)
Shanghai cabbage ............. 600 g.
Dried mushroom ................. 4-6pcs.
Sichuan preserved vegetable .. 2 tbsp.
                                                (diced)
Carrot .................................... 2 tbsp.
                                                (diced)
Chinese celery ..................... a little
                                                (diced)
Ginger.................................... 1/2 tsp.
                                            (mashed)
Superior stock ..................... Some		 Salt ........................ 2/3 tsp.
Sugar .................... 2 tsp.
Corn flour .............. 4 tbsp.
A little sesame oil

Seasonings

  
Superior stock ....... 2 cups
Soy Sauce ............. 2 tsp.
Sugar ..................... 1/2 tsp.
A little sesame oil and pepper
 

Method

      
  1. Add in some ginger juice, wine, oil and blend well with the dried mushrooms.
    Steam until cooked and cut into small dices.
  2. Soak the chuk-san in water thoroughly. Cut into 3 inch sections and scald in water.
    Stew in superior stock until the flavour gets in. Take out and drain dry.
  3. Add in all the dices, beancurd and the marinade and blend well to make the filling.
  4. Stuff the filling inside each Chuk-san section and arrange on a plate. Steam for 5-6 minutes in high heat until cooked.
  5. Scald the Shanghai cabbage in water with salt and oil until cooked.
    Take out and drain dry. Arrange on the outer side of the plate.
  6. Heat up some oil and saute mashed ginger, sprinkle with wine and add in the seasonings.
    Boil well and add in some cornflour solution. Pour over the stuffed Chuk-san and serve.

Nutritional Analysis

  
Energy: 606cal.
Fat: 28g.		 Protein: 70g.
Carbohydrate: 28g.
 

Dietitian's Tips

      
  1. The ingredients are with high fibre.
  2. It requires little oil in cooking.
  3. Protein has been provided by the bean curd, but not much. We should make sure that there are other protein foods in the other dishes of the meal.
  4. This dish has no cholesterol which mainly comes from animal fat. This is the advantage of vegetarian dishes.