Recipes · Chinese · Salads
Liangfen (Cold Starch Jelly Salad)
One serving has 380 kcal and 3 g protein, and at least a fifth of a woman's daily need of vitamin K (60%) and manganese (20%). Ready in 85 minutes.
- Preparation: 75 min
- Cooking: 10 min
- Makes: 1 serving (452 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten, soy
Ingredients
- 50 g Cornstarch
- 300 g Water
- 8 g Garlic, raw
- 5 g Chilies, dried red
- 15 g Vegetable oil
- 8 g Soy sauce
- 10 g Vinegar, white
- 3 g Sugar
- 3 g Cilantro, fresh
- 20 g Bean sprouts, raw
- 30 g Cucumber, raw
Method
- Traditional liangfen is set from mung bean starch; whisk the cornstarch, the closest catalog stand-in, with the water until completely smooth.
- Cook the mixture in a saucepan over medium heat, stirring constantly, for 5-6 minutes until it turns thick, glossy and translucent.
- Pour into a lightly oiled dish, smooth the top, and refrigerate for at least 1 hour until firm and set.
- Heat the oil and pour it over the dried chilies and minced garlic in a bowl to make a chili oil; let it sit for a few minutes.
- Turn the set jelly out and cut into thick strips or noodle-like strands.
- Toss the jelly strips with the chili oil, soy sauce, vinegar, sugar, bean sprouts and cucumber, scatter with cilantro, and serve cold.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 380 kcal | 18% |
| Carbohydrates | 57.6 g | |
| Water | 373 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 2.7 g | 6% |
| Tryptophan | 0.03 g | |
| Threonine | 0.08 g | |
| Isoleucine | 0.1 g | |
| Leucine | 0.16 g | |
| Lysine | 0.12 g | |
| Methionine | 0.03 g | |
| Cystine | 0.03 g | |
| Phenylalanine | 0.09 g | |
| Tyrosine | 0.06 g | |
| Valine | 0.11 g | |
| Histidine | 0.05 g | |
| Fat | 15.5 g | |
| Monounsaturated | 3.5 g | |
| Polyunsaturated | 8.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.8 g | |
| Saturated | 2.4 g | |
| Trans-Fats | 0.1 g | |
| Cholesterol | 0 mg | |
| Calcium | 39.4 mg | 4% |
| Copper | 0.15 mg | 17% |
| Iron | 1.1 mg | 6% |
| Magnesium | 25.8 mg | 8% |
| Manganese | 0.36 mg | 20% |
| Phosphorus | 59.8 mg | 9% |
| Potassium | 252 mg | 5% |
| Selenium | 3.1 µg | 6% |
| Sodium | 465 mg | |
| Zinc | 0.43 mg | 5% |
| Thiamin (vitamin B1) | 0.05 mg | 5% |
| Riboflavin (vitamin B2) | 0.12 mg | 11% |
| Niacin (vitamin B3) | 0.88 mg | 6% |
| Pantothenic acid (vitamin B5) | 0.29 mg | 6% |
| Pyridoxine (vitamin B6) | 0.19 mg | 15% |
| Folate (vitamin B9) | 20.1 µg | 5% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 12.8 mg | 3% |
| Vitamin A | 78 µg | 11% |
| Vitamin C | 8.4 mg | 11% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 54 µg | 60% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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