Estimated Nutrition (whole recipe, rough)
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bean | not in our table | 0 |
| Bamboo Shoots | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
| Arrowroot | 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
- 15 large dried Chinese mushrooms
- 4-6 sticks of dried bean curd
- 2 1/2 pounds pork belly or beef brisket
- 2 Tbsp peanut oil
- 6 1/2-inch thick ginger slices (young fragrant ginger preferred)
- 5 garlic cloves peeled and crushed
- 1/4 cup bamboo shoots sliced 1/4-inch thick
- 10 fresh or canned water chestnuts, or 8 arrowroot
- 4 Tbsp bean sauce (whole bean preferred but crushed is fine too)
- 4 Tbsp oyster sauce
- 3 Tbsp sugar
- 2 slices each of lemon and orange peel
- 3 Tbsp rice wine or dry sherry
- 5 Tbsp soy sauce (if you've got light and dark sauces, make it 2 of the former and 3 of the latter)
- Optional: a bunch of Chinese greens
Directions
Soak mushrooms in warm water until soft, about 20 minutes. Squeeze out the excess water and discard woody stems. Strain mushroom water into a measuring cup and add plain water to equal 4 cups.
Soak bean curd sticks in hot water until soft, then drain and set aside.
Cut pork belly or beef brisket into bite-size chunks, then blanch for 20 minutes in boiling water, then drain and set aside.
Heat cooking vessel and add peanut oil, ginger, and garlic, and stir-fry for 30 seconds. Add bamboo shoots, water chestnuts (or arrowroot), mushrooms, citrus peels, and bean curd sticks. Stir-fry for a minute. Add the rest of the ingredients and bring to a boil. Add blanched meat, bring back to a boil, and then simmer at least 1 1/2 hours, partially covered, until meat is very tender. (Skim surface occasionally for excess fat, if you wish.)
If using greens, lay them on top of the stew, bring it to a steady simmer, and replace the cover. Steam the greens till tender, and then serve them on the side (or serve the stew ladelled over a bed of greens).
serves 4 to 6
Category:Bhutani Recipes
Category:Bhutani Appetizers