Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Oyster | 6 medium (84g) | 81 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Nut | not in our table | 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
- Angled Luffa 300 g
- Dry Black Fungus 100 g
- Bean curd Puff 80 g
- Fresh Gingko Nut 100 g
- Ginger 2 slices
- Carrot 8 small slices
- Seasoning
- Salt 1/2 tbsp
- Sugar 1/3 tbsp
- Oyster Sauce 1 tbsp
- Chicken Stock 200 ml (vegetarian use water)
- Pepper and sesame oil dash
- Thickening
- Corn Flour 1 tbsp
- Water 2 tbsp
Directions
Remove shell, membrane and core of gingko nut, boil in hot water for 5 minutes
Soak dry black fungus and tear into small slices, boil in hot water for 5 minutes
Cut beancurd puff into 1/4 pieces, soak into hot water for 2 minutes
Peel and wash angled luffa, cut into small triangle pieces
Heat wok with 2 tbsp of oil, stir fry angled luffa until soft, dish up
Heat wok again with 1 tbsp of oil, add ginger until oil is boiled
Pour in black fungus, gingko nut, beancurd puff, stir fry for a while
Add seasoning and cook for 5 minutes, keep stirring
Add angled luffa and carrot, stir fry for well mixing
Pour in thickening while sauce almost dry, stir fry for a while, dish up
Category:Hong Kong Recipes
Category:Hong Kong Vegetarian