Ukunamathela kwe-Chile kuhlanganisa ukushisa kule nkinobho ngeklabishi yaseShayina (ebizwa nangokuthi iNapa Cabbage noma ngegama layo lesiShayina, i-Sui Choy) kanye no-anyanisi oluhlaza.
Okuzokwenza
- 1 ipondo
- Iklabishi yaseShayina (ebizwa nangokuthi iNapa Iklabishi noma i-Sui Choy)
- 1 i-clove enkulu enkulu
- 2 anyanisi oluhlaza (ama-anyanisi entwasahlobo)
- Amafutha wezipuni amabili (noma amafutha we-peanut, okwenzela inhlanzi)
- Izipuni ezimbili kuya kwezingu-3 zi-chile unamathisele (ngokusho ukunambitha)
- Isipuni 1 iwayini irayisi iwayini (noma i-sherry eyomile noma iwayini elimhlophe)
- 1/2 isipuni usawoti
- 1/4 indebe yamanzi
- 1 ithisipuni ushukela
- Okuzikhethela: izipuni eziyi-1 kuya kwezingu-2 ze-soy sauce
- 1 ithisipuni cornstarch (exutshwe 4 amathisipuni amanzi)
Indlela Yokwenza
- Hlanza iklabishi kanye neka pat. Susa amaqabunga bese uthatha u-diagonally zibe izingcezu ezingu-1-intshi. Chofoza kahle i-garlic. Hlanganisa u-anyanisi oluhlaza bese uthatha ubude obuyi-1 intshi.
- Sishisa lo wok bese wengeza amafutha amabili wezipuni. Lapho amafutha ashisa, engeza ukunamathiswa kwe-chile. Gwema-fry imizuzwana engu-30, bese ufaka i-garlic. Gwema-fry imizuzwana embalwa kuze kube mnandi, bese ufaka iklabishi.
- Hlanganisa-iklabishi ngomzuzu owodwa, uhamba newayini lelayisi noma i-sherry eyomile futhi uvuselele usawoti.
- Engeza amanzi. Vula ukushisa, ukumboza, bese ubhala iklabishi imizuzu emithathu.
- Vula ukushisa emuva kumaphakathi-phezulu. Hlanganisa ushukela kanye anyanisi oluhlaza. Faka umhluzi we-soy uma uthanda.
- Push the iklabishi ezinhlangothini zomkhiqizo. Nikeza ingxube ye-cornstarch kanye namanzi isikhukhula esisheshayo bese uyifaka phakathi, uvuselela ngokushesha ukugaya. Pheka kancane ukuhlanganisa konke ndawonye. Khonza ushisayo.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 149 |
| Inani lamafutha | 7 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 0 mg |
| I-sodium | 177 mg |
| Ama-carbohydrate | 18 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 4 g |