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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. squeeze out water from mushrooms and finely slice them. | 2. blanch bok choy in pot of boiling water for 30 seconds, drain and set aside. | 3. heat enough oil in wok to deep fry the bean curd cubes, fry until golden brown, remove, drain on paper towel and set aside. | 4. remove oil from wok, and add 1 tablespoon of oil, heat until hot. | 5. add mushrooms, bok choy, stir. | 6. add bean curd, bamboo shoots, oyster sauce, and soy sauce. | 7. heat through. | 8. add pinch of black pepper, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bamboo shoot	1/2	cup	canned rinsed sliced	20.385	3.926	1.963	0.2265
tofu	1		cut firm	40.8233	0.7881	4.896	2.4721
chinese mushroom	3			50.4333	0.0	11.22	0.2833
baby bok choy	2	ounces		50.4333	0.0	11.22	0.2833
oyster sauce	1	teaspoon		3.06	0.6552	0.081	0.015
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
vegetable oil				-	-	-	-

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