This popular Chinese stir-fry dish uses steamed gluten, black “wood ear” fungus all cooked in a sweet sauce.
Dehydrated gluten, black fungus, dried Lily flower, cashew, shelled soybean, carrot, sugar, salt, soy sauce, vegetable oil, herbs & spices
|Per Serving (350g)||Per 100g|
|Protein||8.11 g||2.32 g|
|Fat, Total||9.38 g||2.68 g|
|- Saturated||3.91g||1.12 g|
|Carbohydrate||47.59 g||13.60 g|
|- Sugars||1.96 g||0.56 g|
All specified values are averages only.
Ready to heat & serve.
Microwave: remove lid & microwave on high for 3-4 mins. Stir well.
Stove: transfer into saucepan & gently heat for 5 mins. Stir well.
Refrigerate below 4°C. Consume within 24 hours of opening.