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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine. | 2. Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch. | 3. Add spinach, bring to a boil; add salt and pepper, stir until well blended. | 4. Sprinkle ham on top; garnish with chopped cilantro and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1/2		rinsed	3.45	0.5445	0.429	0.0585
chicken	3/4	cup	cooked chopped	-	-	-	-
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
bamboo shoot	1/3	cup	cut	13.59	2.6173	1.3087	0.151
black mushroom water	4		soaked cut	-	-	-	-
tofu	12	ounces	cut firm	489.8792	9.4574	58.7515	29.6649
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016
water	4	tablespoons		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
ham	2	tablespoons	cooked minced	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.