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Kai yang bai cai (braised cabbage with mushrooms)
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- 20 g dried shrimp (see Tips)
- water, for soaking
- 10 g dried shiitake mushrooms
- 3 garlic cloves
- 30 g vegetable oil
- 60 g carrot, cut into thin slices
- 500 g Chinese cabbage (wombok), rinsed and cut into pieces (4-5 cm)
- 1 pinch salt
- 2 pinches ground white pepper
- 1 tsp gluten free cornflour
- 2 tbsp water
- 4 - 5 drops sesame oil
- per 1 portion
- 470.3 kJ / 112 kcal
- 3.2 g
- 4.1 g
- 8.8 g
- Saturated fat
- 1 g
- 2.3 g
- 353.6 mg
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