Steaming vegetables can reduce the loss of water soluble vitamins and preserve their green colour. No oil is needed when steaming vegetables, so the calories and fat content are reduced. Combined with protein-rich beancurd sticks, this is an excellent dish for weight management.
Ingredients (1 Serving)
Choy Sum
8 pcs (112g)
Chinese Preserved Vegetable (Rinsed and Chopped)
1 tbsp (10g)
Vegelink Beancurd Stick (Defrosted)
1/3 pack (100g)
Seasoning
Soy Sauce
Optional
Steps
Step 1
Place Choy Sum on a plate. Top with bean curd stick and preserved vegetables, then steam for 7-8 minutes to serve.
Cooking Tips :
Place beancurd stick at room temperature for an hour to defrost.
Soak and rinse preserved vegetables in water to reduce saltiness and sodium content.