5.0 from 6 votes
Chinese Blanched Vegetables
Chinese blanched vegetables for original taste
Servings: 2
Calories: 118 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 1 cup broccoli
- 1 cup cauliflower
- 2 celery , cut into small sections
- 1/2 carrots , sliced
- 1 small section lotus root , peeled and sliced
- 1/2 cup rehydrated wood ear mushrooms , optional
Dressing 1
- salt to taste
- 1/4 tsp. sugar
- 1/2 tbsp. sesame oil
Dressing 2
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1 garlic cloves ,smashed
- 1 tsp. sesame oil
- 1 tbsp. light soy sauce
- 1/2 tbsp. black vinegar
- 1/2 tbsp. Chili oil
Instructions
- Bring a large pot of water to a boiling. Add a small pinch of salt and around 1 teaspoon of sesame oil.
- Place the vegetables in. Continue heating until the water once boiled. If you want them to be softer, continue heating for 10 to 20 seconds.
- Transfer the vegetables to chilled water to stop heating. Then drain completely.
- Add seasonings, mix well and enjoy!
Cup of Yum
Notes
- I divided all of the vegetables into two portions with two dressing methods. You can slightly taste the vegetables for an acceptable flavor if you are using a large amount.
Nutrition Information
Calories
118kcal
(6%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
1202mg
(50%)
Potassium
446mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3010IU
(60%)
Vitamin C
67.3mg
(75%)
Calcium
53mg
(5%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 118
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1202mg | 50% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3010IU | 60% |
| Vitamin C | 67.3mg | 75% |
| Calcium | 53mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.