Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Squid | not in our table | 0 |
| Sauce | not in our table | 0 |
| Bamboo Shoots | 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
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 small carrot peeled and diced
- 1 small green capsicum cut into small squares
- 1 small onion chopped
- 2 cloves garlic crushed
- 1¼ cup peel small prawns
- 4 small cleaned squid cut into rings
- 100 g firm white fish cut into 2cm cubes
- 2 cups fish or chicken stock
- 1 tablespoon tomato paste
- 2 tablespoons sweet chilli sauce
- 1 tablespoon tomato paste
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 3 teaspoons cornflour
- ½ cup diced bamboo shoots - optional
- salt and white pepper to taste
- rice crisps to serve - optional
Directions
Heat the vegetable and sesame oils in a wok or large frying pan until medium-hot.
Stir fry the carrot, capsicum, onion and garlic until they have partially softened about 2 minutes.
Add the prawns, scallops, squid, and fish and stir fry for 1 minute.
In a jug or mixing bowl, combine the chicken stock, tomato paste, sweet chilli sauce, ginger, soy sauce, sugar and cornflour; stir until the cornflour has dissolved.
Pour the sauce into the wok and add the bamboo shoots.
Bring to the boil, reduce heat to medium and simmer for about 3 minutes, stirring constantly until the sauce thickens.
Add salt and pepper; serve with rice crisps if desired.
Category:Cathy's Recipes
Category:Carrot Recipes
Category:Green bell pepper Recipes
Category:Onion Recipes
Category:Prawn Recipes
Category:Squid Recipes
Category:Fish Recipes
Category:Chicken stock Recipes
Category:Fish stock Recipes
Category:Bamboo shoot Recipes