Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Scallop | 100g cooked | 111 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Plant | 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
- Mustard Plant 400 g
- Dry Scallop 2 pcs
- Sauce
- Sugar 1/2 tbsp
- Salt 1 tbsp
- Light Soy Sauce 1 tbsp
Directions
Wash and slice the mustard plant into small pieces, boil by hot water for 1 minute
Soak the dry scallop by hot water until tender, then tear into strips
Heat wok with 2 tbsp of oil, stir fry the mustard plant
Add some water, then scallop, then simmer for 2 minutes
Pour sauce, stir and cook, then add corn flour solution and sesame oil, dish up
Category:Hong Kong Recipes
Category:Hong Kong Vegetarian