Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Green Bean | 1 cup (100g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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
- Carrot 200 g
- Radish 200 g
- Dry Black Mushrooms 4 pcs
- Green Pepper 1 pc
- Green Bean Spout 50g
- Sauce
- Salt 1 tbsp
- Light Soy Sauce 2 tbsp
- Sugar 1/3 tbsp
Directions
Peel off the carrot and radish, soak the dry black mushroom
Wash green bean spout, remove green pepper seed
Shred all the vegetable, boil in hot water for 1/2 minute, wipe dry
Heat wok with 2 tbsp of oil, pour in shredded green pepper & black mushroom
Stir fry well, then add all other shredded materials and green bean spout
Stir fry and mix well, add sauce and mix well again, dish up
Category:Hong Kong Recipes
Category:Hong Kong Vegetarian