Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Bamboo Shoots | 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
- =
- 2 tbsp Peanut oil
- 1/2 tsp Salt
- 3 Cloves garlic, chopped fine
- 1/4 tsp Freshly grated ginger
- Vegetables:
- 6 Chinese dried mushrooms, cut
- -julienne
- 1 cup Napa cabbage
- 1/4 cup Dried lily buds soaked for
- -one hour (opt)
- 2 oz Dried bean curd skin, soaked
- -for one hour (opt)
- 1/2 cup Bamboo shoots, cut julienne
- Sauce:
- 2 tbsp Foo yee
- 1 tbsp Light soy sauce
- 1/8 tsp Sugar
- 2 tsp Sesame oil
- 1/2 tsp Ground white pepper
- 1 tsp Garlic & red chile paste to
- -taste
- Additional:
- 4 oz Cellophane noodles (saifun)
- -soaked for one hour
- 2 cup Chicken stock
- Green onions, chopped
- =
Directions
1 Remember the basic rule for chowing: have everything ready before you light the wok.
2 Soak and prepare the vegetables, mix the sauce, and then go to it.
3 Heat the wok and add the oil, salt, garlic, and ginger.
4 Chow for a moment and then add the vegetables.
5 Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok.
6 Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.
7 Taste for salt and place in a serving bowl.
8 Garnish with green onions & serve