Chinese cabbage with roasted chicken and dried mushrooms
Ingredient Amount Unit Calories/unit Calories
Chinese Roasted chicken (bone on) 0.5625 lb 468.30 263.42
Chinese Cabbage 14 oz 7.09 99.26
Dried Mushrooms (Shitake, Lobster, and home dried whites) 1 oz 84.00 84.00
Pea Pods 4 oz 12.00 48.00
Grape Tomatoes 15 Pieces 3.00 45.00
1 small container King's BBQ juice ~ 1/4 cup 100.00 (Guess, not oily)
Soy Sauce 1 Tbsp 10.00 10.00
Oyster Sauce 2 Tbsp 30.00 60.00
Corn Starch 1 Tbsp 50.00 50.00
Total Calories 759.68
Yield = 2 Servings 379.84 Per portion
Soak the dried mushrooms in boiling water for ~ 1 hour. Slice. Cut the cabbage in bite sized pieces.
Zip the pea pods. Dissolve the corn starch in some of the mushroom water and reserve.
Heat a wok sprayed with cooking spray.
Briskly stir-fried cabbage until well scorched and bright. Added sliced mushrooms.
Drizzle 1 T of low sodium soy on the mushrooms. Stir fry until heated through.
Add mushroom water. Add 1/4 cup sauce from King's.
Heat through. Add tomatoes, heat through. Add oyster sauce, add pea pods.
Thicken with the corn starch mix.
Serve and devour.