Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
761
Calories
37g
Protein
29g
Fat
87g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.2 pounds shrimp (prawns), raw, but peeled, de veined and cleaned (550g)
- 1 head pak choi (or 2 baby pak choi)
- piece thumb sized ginger, grated
- 1 piece red chili, chopped finely
- 3 cloves garlic, chopped finely
- 2 tablespoons sunflower oil (or other flavourless oil)
- 4 pieces spring onions (scallions), chopped to about 1 cm / 0.5in. pieces
- fresh coriander (cilantro), roughly chopped to dress
- 4 tablespoons tomato ketchup
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons Shao Xing rice wine (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista