Mui Fan: stir-fry proteins briefly and thicken clear stock only enough to glaze the rice; prawns are springy and gravy flows slowly without gumminess

What changes—and what stays

From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

stir-fry proteins briefly and thicken clear stock only enough to glaze the rice; 24 g oil for eight portions; prawns are springy and gravy flows slowly without gumminess. bok choy, mushrooms, chicken stock, cornstarch, white pepper. prawns are springy and gravy flows slowly without gumminess. stir-fry proteins briefly and thicken clear stock only enough to glaze the rice.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 800 gcooked jasmine rice
• 500 gchicken breast
• 350 gprawns
• 250 gbok choy
• 180 gmushrooms
• 120 mlchicken stock
• 30 gcornstarch
• 8 gwhite pepper

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

stir-fry proteins briefly and thicken clear stock only enough to glaze the rice: cooked jasmine rice, chicken breast, prawns. Measure and prepare them so they cook evenly.

Look for: cooked jasmine rice, chicken breast, prawns: prawns are springy and gravy flows slowly without gumminess. They should be evenly sized and free of excess surface moisture.

2

Step 2 · follow the visible cue

Build the defining flavour

bok choy, mushrooms, chicken stock: prawns are springy and gravy flows slowly without gumminess. Combine them in the order that builds flavour without scorching.

Look for: bok choy, mushrooms, chicken stock: stir-fry proteins briefly and thicken clear stock only enough to glaze the rice. Look for rounded aromas with no burnt specks or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Mui Fan — stir-fry proteins briefly and thicken clear stock only enough to glaze the rice; cornstarch, white pepper. Add them while controlling heat and moisture.

Look for: prawns are springy and gravy flows slowly without gumminess; cornstarch, white pepper, Mui Fan. The final accents should remain visible and balanced.

4

Step 4 · follow the visible cue

Finish and verify the texture

prawns are springy and gravy flows slowly without gumminess. Rest briefly, make one final texture check, and divide Mui Fan into eight portions.

Look for: Mui Fan: stir-fry proteins briefly and thicken clear stock only enough to glaze the rice; prawns are springy and gravy flows slowly without gumminess. No unwanted water or fat should pool at the edge.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions