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 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- Egg 4 pcs
- Lean Pork 100 g
- Dry Black Mushrooms 3 pcs
- Chopped Spring Onion 1 stalk
- Chicken Stock same volume to egg
- Sauce
- Salt 1/2 tbsp
- Light Soy Sauce 1 tbsp
- Pepper some
- Yellow Wine 1 tbsp
Directions
Wash lean pork, mince into small fine dices
Soak dry black mushroom, cut into small dices
Heat wok with 2 tbsp of oil, stir fry pork and black mushroom
Add sauce when pork is cooked, stir fry well then pour in a large bowl
Whisk well the egg with same volume of chicken stock and 2 tbsp of water
Pour the egg into bowl gently, and stir mix well gently
Put inside a steam case, steam the egg in medium heat when water is boiled
Steam for approx. 10-12 minutes until egg is steamed solid
Sprinkle chopped spring onion, serve
Category:Hong Kong Recipes
Category:Hong Kong Snacks