Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- Dry White Fungus 60 g
- Green Pepper 1/2 pc
- Red Pepper 1/2 pc
- Canned Sliced Pineapple 1 slice
- Sauce
- Sugar 1 tbsp
- Red Vinegar 1 tbsp
- Ketchup 2 tbsp
- Water 1 tbsp
Directions
Soak the White Fungus, boiled by hot water for a while, wipe dry
Remove seeds of green & Red pepper, chop pineapple into small pieces
Heat wok with 2 tbsp oil, stir fry red & green pepper in high heat, dish up
Heat wok again with 1 tbsp oil, add sauce and stir fry well
Pour in white fungus, pepper and pineapple, stir fry and mix well, dish up
Category:Hong Kong Recipes
Category:Hong Kong Vegetarian