Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
914
Calories
53g
Protein
20g
Fat
133g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Plum | 1 medium (66g) | 30 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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
- 1 can of baby corn
- 14 pieces of Chinese green cabbage
- 2 cups of chicken stock
- 2 tablespoons of Chinese hot oil
- 12 black mushrooms
- 1 tablespoon of soy sauce
- 8 plum tomatoes
- 1 tablespoon of cornstarch
- Salt to taste
Directions
1
Simmer baby corn and cabbage in soup stock for two minutes.
2
Season with salt.
3
Drain, preserving the stock.
4
Stir-fry black mushrooms in 2 tablespoons of hot oil, season with 1 tablespoon of soy sauce. Cook for 1/2 minute.
5
Mix cornstarch with 1/2 teaspoon of water, add to the mushrooms. Cook for another 1/2 minute.
6
Simmer tomatoes in the soup stock for 2 minutes. Peel and cut into halves.
7
Group each vegetable on a plate, forming a circle.
8
Serves five to six as an appetizer or side dish.
9
Category:Taiwanese Recipes
10
Category:Taiwanese Appetizers
Recipe sourced from
fandom