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1/2 lb. (225 g) konnyaku, uncooked
160 g Shanghai baby bok choy (about 8), cut lengthwise in half
2-1/2 cups shiitake mushrooms, stems removed and mushrooms quartered
1/4 cup Kraft Asian Sesame Dressing
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How do I make it ?
Drain konnyaku; rinse well.
Cook konnyaku in wok as directed on package, adding vegetables to the boiling water for the last 3 min.; drain. Return konnyaku mixture to wok.
Add dressing; mix lightly.
Kraft Kitchen Tips!
Konnyaku are thin translucent gelatinous noodles made from the starch of a yam-like tuber known as "devil's tongue." Shirataki, which means "white waterfall" alluding to the appearance of these noodles, is the term used for the shredded form of konnyaku. Since konnyaku has no flavour of its own, it absorbs the dominant flavours of the soup or dish to which it is added. Konnyaku can be found in both dry and soft forms in Asian markets and some supermarkets.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 170 mg
Carbohydrate 13 g
Fibre 5 g
Sugars 3 g
Protein 2 g
4 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.