Photo: Content Pixie
Beijing tea house stir-fry recipe
11 ingredients
5 min + 10 min
4 people
openrecipes
Spice master John Gregory-Smith shares his take on the stir fry taken from his travels in the Xicheng district of Beijing.
Estimated Nutrition (whole recipe, rough)
480
Calories
18g
Protein
17g
Fat
65g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 2 Vegetable oil
- tbsp Szechuan peppercorns
- 1 Garlic cloves, sliced lengthways
- tsp 2.5 cm Piece root ginger, peeled and finely chopped
- 3 Red onion, finely chopped
- 1 Chilli flakes
- 1 Oyster mushrooms, torn in smaller pieces
- 1 Pak choi, cut in half
- tsp Soy sauce
- 250 Vegetarian oyster sauce
- g Rice, to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes