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Ingredients
- 20 g de aceite vegetal
- 1 chile rojo, fresco en rebanadas diagonales
- 30 g de pasta miso
- 200 g de pork belly en tiras (3 mm)
- 20 g de salsa de frijol chino
- 400 g de col blanca en rebanadas (4 cm)
- 200 g de piel de tofu, seca (aburaage), en rebanadas
- 50 g de cebolla cambray en rebanadas diagonales
- Nutrition
- per 1 porción
- Calories
- 388.5 kcal / 1630.5 kJ
- Protein
- 19.5 g
- Fat
- 30 g
- Carbohydrates
- 12 g
- Fibre
- 3 g
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