Viscous sauces containing starch have a low salt content so they do not taste bland, so using them appropriately is good for low-sodium dishes.
Calories
205kcal
Carbs
26.3g
Protein
5.7g
Fat
1g
Sodium
120mg
Ingredients
Main
Others
Dried Shiitake Mushroom 20g, Lotus Root 20g, Orange Bell Pepper 20g, Yellow Bell Pepper 20g, Broccoli 20g, Cooking Oil 10g [About the Sauce] 탕수소스:Potato Starch 7g, Red Wine 5g, Soy Sauce 2g, Vinegar 1g, Sugar 1g
Finding these ingredients in the US
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsLotus Root
- Rich in vitamin C (28mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.3g) — can support digestion and help you feel full
Yellow Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Broccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the shiitake mushroom, remove the stem, boil in boiling water, and drain.
🔍Season the prepared shiitake mushroom with soy sauce, chopped garlic, and sesame oil.
🔍Peel the lotus root, dice, and soak in vinegar water.
🔍Cut the bell pepper into diamond shapes and cut the broccoli into bite-size florets.
🔍Coat the prepared ingredients thoroughly with starch and deep-fry in cooking oil at about 170℃.
🔍Add red wine, soy sauce, vinegar, and sugar and boil for about 20 minutes to reduce, then adjust the thickness with starch water and drizzle over 4.