Soak the vermicelli in cold water. Slice the carrots into match stick size. Slice the cabbage, the fresh mushrooms and the beans finely. Soak the mixed fungus and then slice. Heat 1tbsp of oil and fry the bean curd and remove to a plate. Heat another tablespoonful of oil and fry lightly the cabbage, carrots and French beans. Add the fresh mushrooms and the mixed fungus and stir well for 2 minutes. Add the sugar, soya sauce and water. Boil for 2 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 (723g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 183 (19%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 2455.5mg||85 %|
|Potassium 1285.8mg||34 %|
|Total Carbohydrate 178.2g||52 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 156.9g|
|Protein 16.4g||23 %|
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Calories per serving: 939
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