Ingredients

2 g (1 tbsp) Garlic
10 g (2 tbsp) Green pepper
90 g (1 ¼ cups) Dried mung bean sheets/Guay-teaw Shanghai
5 g (1 tbsp) red chilli pepper
30 ml (2 tbsp) Soybean oil
2 ml (½ tsp ) Fish sauce
5 g (2 tbsp) Holy basil leaves
30 g (2 tbsp) Chicken
15 g (2 tbsp) Baby corn
15 ml (2 tbsp) Green yard long beans
25 g (½ cup) Chinese kale
2 g (½ tsp ) White sugar
Fresh Fruit
6 (small pc - (1.5x4.5x3.5 cm) Fresh pineapple

Cooking Instructions

Stir-fried spicy mung bean sheets with chicken (Guay-teaw Shanghai Pad Khee Mao)

Branch dried mung bean sheets in boiling water until they are soft, drain and set aside.
Heat oil in a large frying pan over medium-high heat, add garlic, cook for 2 minutes or
until soft but not brown. Add sliced chicken. Cook until chicken is white and almost cooked
through. Add red hot red chili pepper and stir-fry just until they begin to soften. Add baby
corn, green pepper, yard long bean, kale and stir to combine well. Add branched mung
bean sheets, add holy basil, season with fish sauce, sugar and stir well gently. Ready to
serve.

General information

Difficulty: 3 of 5
673 kcal Energy
7.8 g Protein
86 mg Phos­phate
434 mg Sodium
364 mg Potassium
1 portion – calculated for a person of 70 kg