Ini defenisi menu sehat dan enaak

Ingredients

• 300 g Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 150 g Broccoli (cut into florets; keep stems and slice them)
• 1 medium Carrot (cut diagonally into thin sticks)
• 1 small head Bok Choy (Baksoy) (separate leaves and stems; cut stems into bite‑size pieces)
• 100 g Oyster Mushrooms (sliced)
• 100 g Button Mushrooms (sliced)
• 200 g Tahu Susu (Soft Tofu) (cut into cubes)
• 2 large Eggs (beaten)
• 1 small Onion (thinly sliced)
• 3 cloves Garlic (finely minced)
• 2 Tbsp Oyster Sauce
• 1 tsp Sugar
• 0.5 tsp Ground White Pepper
• 1 tsp Chicken Stock Powder (Bumbu Kaldu Sedap Rasa Ayam) (99% real chicken meat)
• 200 ml Water
• 1 tsp Cornstarch (mixed with 2 Tbsp water to form slurry)
• 3 Tbsp Vegetable Oil (for frying and sautéing)

Instructions

1. Prepare Vegetables

   Slice the onion thinly, mince the garlic, cut broccoli into florets and slice the stems, cut the carrot diagonally, separate bok choy leaves from stems and slice both, and slice oyster and button mushrooms.

   Time: PT10M

2. Prep Tofu and Eggs

   Cut the tofu susu into bite‑size cubes. In a mixing bowl, beat the two eggs until smooth.

   Time: PT3M

3. Egg‑Coat and Fry Tofu

   Dip each tofu cube into the beaten egg, ensuring an even coating. Heat 2 Tbsp oil in the wok over medium heat and fry the tofu, turning once, until golden brown (about 3 minutes). Transfer to the paper‑towel plate to drain.

   Time: PT5M

   Temperature: Medium

4. Sauté Aromatics

   Add a splash of oil if needed, then sauté the sliced onion and minced garlic until fragrant and the onion becomes translucent (≈2 minutes).

   Time: PT2M

   Temperature: Medium

5. Cook Chicken

   Add the chicken thigh pieces to the wok and stir‑fry until they turn lightly brown on the outside (≈3 minutes).

   Time: PT3M

   Temperature: Medium‑High

6. Add Hard Vegetables

   Stir in the carrot sticks, broccoli stems, and bok choy stems. Cook, stirring frequently, until the carrots are half‑soft (≈3 minutes).

   Time: PT3M

   Temperature: Medium

7. Create the Sauce

   Pour in the water, then add oyster sauce, sugar, ground white pepper, and chicken stock powder. Stir well and bring to a gentle simmer.

   Time: PT2M

   Temperature: Medium

8. Finish Vegetables

   Add the button mushrooms, oyster mushrooms, broccoli florets, and bok choy leaves. Cook for another 2 minutes until all vegetables are tender but still crisp.

   Time: PT2M

   Temperature: Medium

9. Thicken and Add Tofu

   Stir the cornstarch slurry into the wok to thicken the sauce. Quickly pour in any remaining beaten egg, then gently fold in the fried tofu cubes. Cook until the egg sets and the sauce coats everything (≈3 minutes).

   Time: PT3M

   Temperature: Medium

10. Serve

    Taste and adjust seasoning if necessary, then transfer the stir‑fry to a serving plate. Serve hot with steamed rice or as a standalone main.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g