Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bamboo Shoots | 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
- =
- 5 tablespoons vegetable or corn oil
- 1 tablespoon minced garlic
- 1/4 cup minced onion
- 1/2 cup pork, boiled for 15 minutes and cut into 1/2-inch cubes (save I cup stock)
- 1/2 cup shelled, deveined and minced shrimps
- l/2 tablespoons patis or salt
- 1 cup reserved pork stock
- 3 cups bamboo shoots cut into 2-by-2-inch squares
- 4 tablespoons white vinegar
- salt and freshly ground pepper to taste
- =
Directions
Heat 2 tablespoons oil in a skillet and saute garlic until light brown and
onion until transparent. Stir in pork and shrimps and cook until shrimps are
done (when they are pink). Add patis or salt, stock and bamboo shoots.
Simmer for 15 minutes
Add vinegar. Continue simmering until the liquid has been reduced by half.
Add remaining 3 tablespoons of oil and cook for another 10 minutes.
Add salt and pepper to taste.