Chinese Rape Cooked in Milky Sauce
 
Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber
|
65Kcal
3g
2g
5mg
0.7g
0.7
0.9g
|
|
*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.
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| Ingredients |
Serves 4 |
seasonings |
Serves 4 |
Chinese rape (qing geng cai)
Stock
instant Chinese bouillon cubes
water
sake
milk
potato starch
|
3 bunches
1 1/2
1 cup
2 tablespoons
1 cup
2 tablespoons
|
vegetable oil
Pepper
|
2 teaspoons
-
|
| １ |
Peel the rape leaves one by one, rinse them well and cut into approx. 4cm-wide pieces. |
| ２ |
Heat the vegetable oil in a frying pan, add the rape and cook briefly. Add the stock and continue cooking. |
| ３ |
Dissolve the potato starch in the milk, and stir in a pan. After the sauce is thickened, sprinkle with pepper. |
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