Estimated Nutrition (whole recipe, rough)
Counts 23 of 24 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Shrimp | 100g cooked | 99 |
| Crab | 100g cooked | 97 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Shellfish | 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
- 3 cloves garlic , minced
- 1 tablespoon minced fresh ginger root
- 1–2 fresh hot chiles , minced (or ½ teaspoon hot red pepper flakes )
- 4 scallions , separated: white part minced, green part cut on the diagonal in ½-inch pieces
- 3 tablespoons Chinese black beans
- ¼ to ½ cup chicken stock
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon rice wine or sherry
- 2 pounds (900 g) shellfish ( clams , mussels , crabs , and/or lobster ) or 1 pound (450 g) of shrimp , fish , poultry , or pork
- 1½ tablespoons canola oil
- ½ cup onion cubes
- 1 red bell pepper or ½ red and ½ green peppers , cut in cubes
- 2–3 cups, thinly sliced vegetables ( cabbage , snow peas , and/or carrots
- Steamed white rice , optional
Directions
In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.
In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.
In a third small bowl, dissolve cornstarch in wine or sherry.
Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.
Just before serving, heat a wok over high heat.
Swirl in canola oil.
Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.
Add seafood and stir-fry for 1 minute.
Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)
Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.
Bring sauce to a boil .
Serve immediately along with white rice if desired.