Braised Scallop with Bok Choy and Black Fungi
Ingredients
  • ¼ cup Black fungi
  • 4 cups Bok choy
  • 1 stalk Green onion
  • 2 cloves Garlic
  • 1 tablespoon Canola oil
  • ½ tablespoon Low sodium soy sauce
  • ½ teaspoon Vinegar
  • ½ teaspoon Cooking wine
  • 1 cup Scallop
  • ¼ cup Water
  • 1/8 teaspoon Salt
Ingredients
  • ¼ cup Black fungi
  • 4 cups Bok choy
  • 1 stalk Green onion
  • 2 cloves Garlic
  • 1 tablespoon Canola oil
  • ½ tablespoon Low sodium soy sauce
  • ½ teaspoon Vinegar
  • ½ teaspoon Cooking wine
  • 1 cup Scallop
  • ¼ cup Water
  • 1/8 teaspoon Salt
Instructions
  1. Wash the fungi with water, then soak in water for about 40 minutes. Remove from the water and slice into small pieces. Cut the bok choy, green onion and garlic.
  2. Heat the wok. Add the oil, green onion and garlic. Stir-fry until the garlic is fragrant.
  3. Pour in soy sauce, cooking wine and vinegar, then add the scallops, fungi and bok choy and stir fry for 2 minutes.
  4. Add the water, cook for 7 minutes, add the salt into the pan, stir well.
Servings:4
Amount Per Serving:126g
Print Recipe
Nutrition Facts
Braised Scallop with Bok Choy and Black Fungi
Amount Per 126g
Calories 90 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 260mg 11%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.