Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
302
Calories
27g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 5 dried shrimps (you can get them from the Chinese store)
- 1 head Chinese cabbage
- 1 clove garlic, minced
- 1 onion, thinly sliced
- 2 tbs oil
- 1 red pepper, sliced
- salt and pepper to taste
Directions
1
Soak dried shrimps in hot water until soft. Cut up into small bits. Cut cabbage in 3 cm sections. Heat oil in wok and saute garlic and onions. Add shrimp and cook for 3 minutes. Add cabbage, red pepper and stir-fry for 5 minutes until cabbage is cooked but not soft. Serve hot. Serves 4.
2
Category:Malaysian Recipes
3
Category:Malaysian Vegetarian
Recipe sourced from
fandom