TOP > Recipes > Chinese-style vinegared dish
Chinese-style vinegared dish
Cooking time / Within 20 minutes
Nutrition Info (1 serving)
| Energy | ： | 108 Calories |
| Protein | ： | 2.5g |
| Fat | ： | 3.0g |
| Carbohydrate | ： | 17.7g |
| Calcium | ： | 12mg |
| Salt equivalent | ： | 1.1g |
This is a standard Chinese dish using Malony.
The texture is somewhat different from the original using mung bean starch vermicelli.
The acidity is a little milder. This dish is also popular as a school lunch menu item in Japan.
Ingredients (4 servings)
| 50g/1.8oz Malony |
| 1/2 cucumber |
| 40g/1.4oz (equivalent to 1 egg) Kinshi-tamago* (commercial product) |
| 30g/1.1oz carrot |
| <Vinaigrette> |
| 2 tablespoons soy sauce |
| 2 tablespoons sugar |
| 2 tablespoons vinegar |
| 1/2 tablespoon sesame oil |
| 1 teaspoon roasted sesami seeds |
Directions
| 1. | Boil Malony for 5 minutes, put it in a colander, cool it down under running water, and then drain off the water. |
| 2. | Cut the cucumber and carrot into thin strips of 5cm/2in length. |
| 3. | Mix all the ingredients for vinaigrette in a bowl, add Malony, cucumber, Kinshi-tamago* and carrot, and mix them well. |
| 4. | Place the mixture in a serving dish. |
* Kinshi-tamago: Thin omelet cut into narrow strips. It can be replaced with scrambled egg.
