Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Bamboo Shoots | not in our table | 0 |
| Sauce | 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
- =
- 1 (4 ounce) can button mushrooms, drained
- 1/4 cup bamboo shoots, diced
- 1 (14 to 16 ounce) package firm tofu, cut into 1-inch cubes
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon granulated sugar
- Oil
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons cornstarch plus 2 tablespoons water
- 2 green onions, cut into 1-inch pieces (for garnish)
- =
Directions
Heat 1 tablespoon polyunsaturated vegetable oil in wok and stir-fry vegetables. Add 2 tablespoons water over all. Remove from wok. Add 1 to 2 tablespoons oil to wok. Add cubed tofu. Stir-fry tofu and add 1/2 teaspoon salt and 1 tablespoon water over all. Add oyster sauce and cooked vegetables and stir. Add cornstarch mixture and cook until slightly thickened. Garnish and serve.
One serving: 159 calories