Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Sea Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- Sea Cucumber 300 g
- Fat-lean Pork 300 g
- Canned Bamboo Shoot 200 g
- Carrot 100 g
- Dry Black Mushroom 8 pcs
- Ginger 3 slices
- Spring Onion 1 stalk
- Seasoning 1
- Sugar 1/2 tbsp
- Pepper 1/3 tbsp
- Light Soy Sauce 1 tbsp
- Egg White 2 tbsp
- Corn Flour 1/3 tbsp
- Seasoning 2
- Oyster Sauce 2 tbsp
- Light Soy Sauce 3 tbsp
- Sauce
- Salt 2 tbsp
- Sugar 1/2 tbsp
- Corn Flour 1 tbsp
- Water 2 tbsp
Directions
Slice the sea cucumber into bite size, peel carrot and cut into small dices
Cut the canned bamboo shoot into small slices
Soak dry black mushroom until fully soft, cut into 2 halves
Mince pork, well mix with seasoning (1) with hand, then make small balls
Heat wok with oil, parboil the meat ball until surface turn golden, dish up
Heat wok with 300ml of water, pour in sea cucumber and black mushroom
Pour in seasoning (2), stir cooking in high heat to make sea cucumber soft
Add meat balls, bamboo shoot and carrot, cook in low heat until really dry
Pour in sauce, stir cooking until sauce really dry, dish up and serve
Category:Hong Kong Recipes
Category:Hong Kong Appetizers