Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Bean | 1 cup (100g) | 31 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | 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
- Green Bean Sprouts 300 g
- Red Pepper 2 pcs
- Green Pepper 1 pc
- Dry Bean Curd 1 pc
- Sichuan Preserved Vegetable 70 g
- Shredded Ginger 1 tbsp
- Minced Parsley 1 tbsp
- White Bean Curd Cheese 3 pcs
- Sauce
- Sesame Oil 1 tbsp
- Oil 1 tbsp
- Cool Boiled Water 2 tbsp
- Sugar 1 tbsp
Directions
Remove seeds of green and red pepper, shred
Shred Sichuan preserved vegetable, soak for 30 minutes, wipe dry
Wash dry bean curd, shred
Boil water, parboil green bean sprouts until soft, drain and wipe dry
Put shredded green and red pepper, dry bean curd into hot water
Boil for 1 minutes until shredded materials soft, drain and wipe dry
Put white bean curd cheese into a container, press and make paste
Add in sauce to bean curd cheese paste, stir and mix well
Put green bean sprouts and shredded materials into container, mix well
Add in bean curd cheese sauce, stir well and mix, serve in cool
Category:Hong Kong Recipes
Category:Hong Kong Vegetarian