• med fat 5.80g 5.80g
  • low sat fat 0.94g 0.94%
  • high salt 542.93mg 0.54%
  • low sugar 2.07g 2.07%
*As guideline of daily recommended intake per 100g

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Ingredients:

Thickening

Cooking method:

  1. Heat oil in a wok.
  2. Carefully put the bean curd squares into the wok. When golden brown in colour, remove with a slotted spoon and transfer onto paper towel.
  3. Add garlic, sugar peas, chestnuts and onion to the wok and stir-fry over moderate heat for 1 minute.
  4. Add the chicken stock (or water), cover with wok lid and cook for another 2 minutes.
  5. Return the bean curd and add the soy sauce, rice wine and oyster sauce, stirring gently to combine well.
  6. In a small bowl mix the cornflour with the water to make a thickening agent.
  7. Make a well in the centre of the vegetables in the wok and add the thickening. Stir until the vegetables are coated with the thickened sauce and transfer to a serving dish. Serve immediately.

Nutritional information:

Quantity per Serving
Quantity per 100g
% Daily Intake (per Serving)
Weight
310.68g
100.00g
Energy
1325.46kJ
426.64kJ
15% (8700kJ)
Protein
20.47g
6.59g
41% (50g)
Total Fat
18.02g
5.80g
26% (70g)
- Saturated Fat
2.92g
0.94g
12% (24g)
- Poly-unsaturated Fat
7.63g
2.46g
- Monounsaturated Fat
5.83g
1.88g
Cholesterol
0.00mg
0.00mg
Carbohydrate-Available
14.53g
4.68g
5% (310g)
CarbohydrateSE
14.24g
4.58g
5% (310g)
- Sugars
6.42g
2.07g
7% (90g)
Water
246.81g
79.44g
Dietary Fibre
7.85g
2.53g
26% (30g)
Thiamin
0.39mg
0.12mg
Riboflavin
0.31mg
0.10mg
Niacin
3.22mg
1.04mg
Niacin Equivalents
8.00mg
2.57mg
Vitamin C
25.08mg
8.07mg
Total Folate
81.68ug
26.29ug
Total Vitamin A Equivalents
70.94ug
22.83ug
Retinol
1.25ug
0.40ug
B-Carotene Equivalents
417.40ug
134.35ug
Sodium
1686.75mg
542.93mg
73% (2300mg)
Potassium
539.73mg
173.73mg
Magnesium
113.73mg
36.61mg
Calcium
435.75mg
140.26mg
Phosphorus
296.18mg
95.33mg
Iron
11.78mg
3.79mg
Zinc
2.39mg
0.77mg

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