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 |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 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
- =
- 2 tsp. dark sesame oil
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. ground white pepper
- 8 Chinese dried mushrooms
- 2 oz. dried bean thread noodles, broken into 4-inch pieces
- 1 1/2 Tbs. vegetable oil
- 3 scallions (white and light green parts), cut into 1-inch pieces
- 1 small clove garlic, minced
- 1 tsp. grated fresh ginger
- 1 medium carrot, thinly sliced on diagonal
- 1/2 cup canned sliced water chestnuts
- 1/2 cup canned bamboo shoots, julienned
- 15-oz. can baby corn, drained
- 8 oz. snow peas, strings removed
- 8 oz. Chinese (Napa) cabbage (1/4 small head), cut into 2 x 1-inch pieces
- 8 oz. firm tofu, drained and cut into 1-inch cubes
- 2 Tbs. soy sauce
- 2/3 cup vegetable broth
- =
Directions
Make sauce: In small bowl, mix all sauce ingredients. Set aside.
In medium bowl, soak mushrooms in 1/2 cup cold water until softened, about 30 minutes. In another bowl, soak noodles in hot (not boiling) water to cover 5 minutes.
Drain mushrooms and squeeze dry (reserve soaking water to use in soups). Cut off and discard stems; thinly slice caps and set aside. Drain noodles and set aside.
In wok or large deep skillet, heat vegetable oil over high heat. Add mushrooms, scallions, garlic and ginger and stir-fry 1 minute. Add carrot, water chestnuts, bamboo shoots, baby corn, snow peas and cabbage and stir-fry 2 minutes.
Add sauce, cover and cook 5 minutes. Gently stir in noodles and tofu until well coated. Reduce heat to low, cover and cook until most of the sauce is absorbed, about 15 minutes. Serve at once.