Estimated Nutrition (whole recipe, rough)
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Pork Liver | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Bean | not in our table | 0 |
| Wood | not in our table | 0 |
| Water | 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
- =
- 125 g (4 oz) chicken, duck or pork meat
- 2 tablespoons oil
- 2 onions, sliced
- 2 cloves garlic, sliced
- 6 slices boiled pork liver
- 1 tablespoon soy sauce
- 1 small choko
- 1/4 cup bean sprouts
- 1/4 cup cabbage, shredded
- 1/4 cup cauliflower, shredded
- 1/4 cup green beans, sliced
- 1/4 cup dried mushrooms, soaked
- 1/4 cup dried wood fungus, soaked
- 1 sprig tender celery leaves
- 2 spring onions
- 2 eggs
- 4 cups water
- salt and pepper to taste
- =
Directions
Slice poultry or pork meat into thin strips. In a wok, fry the onions and garlic in hot oil. Add in the sliced meat and liver and stir well. Put in all the vegetables. Cover and cook for 1-2 minutes or until vegetables look slightly wilted. Transfer the contents to a large saucepan. Add 4 cups water and cook over high heat. As soon as the mixture boils, add unbeaten eggs and stir rapidly. Add salt and pepper to taste. Cook for 1-2 minutes more. Serve hot.