Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
63
Calories
4g
Protein
0g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- Chinese Cabbage 300 g
- Dry Fried Beancurd 3 pcs
- Dry Black Mushrooms 8 pcs
- Carrot 1/3 pc
- Salt 2 tbsp
- Chinese Parsley some
Directions
1
Cut the cabbage into small bite-sizes, clean and wipe dry
2
the dry fried beancurd and carrot, clean and wipe dry
3
Soak the dry black mushrooms, remove stalks, shred and wipe dry
4
Heat wok with 2 tbsp of oil, stir fry the shredded materials, dish up
5
Heat clay pot, pour in all the shredded materials and 2 tbsp salt
6
Add water to 75% full, cook until cabbage soft
7
Sprinkle Chinese parsley on, serve in hot
8
Category:Hong Kong Recipes
9
Category:Hong Kong Vegetarian
Recipe sourced from
fandom