Soak the vermicelli in cold water. Slice the carrots into matchsticks. Slice the cabbage, the fresh mushrooms and the beans finely. Soak the mixed fungus and then slice. Heat 1 tablespoon of oil and fry the bean curd and remove onto a plate. Heat another tablespoonful of oil and lightly fry the cabbage, the carrots and the French beans. Add the fresh mushrooms and the mixed fungi and stir well for two minutes. Add the sugar, the soya sauce and water and boil for two minutes and then add the vermicelli and fry till piping hot. Garnish with coriander and chilli sauce and the bean curd. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 181 (41%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 2449.5mg||84 %|
|Potassium 1281.3mg||34 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 39.2g|
|Protein 16.3g||23 %|
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Calories per serving: 442
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