Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
970
Calories
57g
Protein
63g
Fat
46g
Carbs
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water Chestnut | not in our table | 0 |
| Coriander | 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
- 500 g lean pork mince
- 2 cloves of garlic (minced or finely diced)
- 1/2 red birds eye chilli (chopped, optional)
- Peanut or canola oil for frying
- 1/2 cup dried shitake mushrooms (diced)
- 150 g water chestnuts (diced)
- 3 shallots (sliced)
- 2 sprigs of coriander (chopped)
- 1/4 cup firm tofu (diced, optional)
- 10 iceberg lettuce cups
- Sauce
- 1.5 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp chinese cooking wine
- 2 tbsp sugar
- 1/2 tsp five spice
- 1 tsp sesame oil
- 1 tsp minced ginger
- 1 tsp of cornflour in water to thicken (make about 50ml)
- Garnish
- coriander leaves (chopped)
- sesame seeds or chopped peanuts
- lime (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes