I decided to make a rice bowl with vegetable toppings today. After stir-frying cabbage, mustard spinach, spring onion, and shimeji mushroom in sesame oil, I added some powdered Chinese chicken soup stock, water, Sichuan pepper and oyster sauce. I then added a mixture of water and potato starch to give it some thickness, and served it over a warm bowl of rice. I love it, and it was a great way of eating some left over rice!
材料 Ingredients
ご飯(Rice)2杯分(250g)¥70($0.70)
小松菜(Mustard Spinach)4束(4 Bundles)¥60($0.60)
キャベツの葉(Cabbage)3枚(3 Leaves)¥20($0.20)
ネギ(Spring Onion)1/2本(1/2 Stick)¥25($0.25)
しめじ(Shimeji Mushroom)1/2パック(50g)¥40($0.40)
粉末鶏ガラスープの素(Powdered Chinese Chicken Soup Stock)5g
水(Water)300ml
花椒(Sichuan Pepper)小1(1 TSP)
オイスターソース(Oyster Sauce)大3(3 TBSP)
小松菜(Mustard Spinach)4束(4 Bundles)¥60($0.60)
キャベツの葉(Cabbage)3枚(3 Leaves)¥20($0.20)
ネギ(Spring Onion)1/2本(1/2 Stick)¥25($0.25)
しめじ(Shimeji Mushroom)1/2パック(50g)¥40($0.40)
粉末鶏ガラスープの素(Powdered Chinese Chicken Soup Stock)5g
水(Water)300ml
花椒(Sichuan Pepper)小1(1 TSP)
オイスターソース(Oyster Sauce)大3(3 TBSP)
合計(Total)¥315($3.15)
¥100調味料代として加算しています♪ I put an extra dollar for seasonings and condiments that I didn't calculate above.
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