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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Oyster | 6 medium (84g) | 81 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Sauce | 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
- 2 teaspoons finely chopped gingerroot
- 1 garlic clove, finely chopped
- 1½ cups small broccoli flowerets
- 2 medium carrots, thinly sliced (1 cup)
- 1 small onion, sliced and separated into rings
- ¾ cup chicken broth
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup sliced fresh mushroom (3 ounces)
- 2 tablespoons oyster sauce
Directions
Spray wok or 12-inch skillet with cooking spray; heat over medium- high heat.
Add gingerroot and garlic; stir-fry about 1 minute or until light brown.
Add broccoli, carrots and onion; stir-fry 1 minute.
Stir in broth and salt.
Cover and cook about 3 minutes or until carrots are crisp-tender.
Mix cornstarch and cold water; stir into vegetable mixture.
Cook and stir about 10 seconds or until thickened.
Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.