Sung Choi Bau

1. Combine meat in bowl.

2. HEAT PAN, add oil; brown meat.

3. Add greated garlic and greated ginger; cook for 1 minute.

4. Add water chestnuts and finely chopped spring onion; stirring for 1 minute.

5. ADD oyster sauce and tamari; cook 2 minutes; combine well.

6. Remove from heat; add bean sprouts until wilted.

7. Adjust saltiness to your taste and feel free to add any colourful veggies ie bok choy, broccoli etc.

8. ENJOY!

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Nutrient	Quantity
Total fats	3673.7053 g
Protein	31443.474 g
Carbohydrates	13.5754 g
Energy	159594.2909 kCal
Fatty acids, total saturated 18:3 undifferentiated	20.458 g
Water	100196.9595 g
Aspartic acid	0.658 g
Calcium, Ca	12637.5378 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	0.935 g
Fatty acids, total saturated 22:0	0.378 g
Carotene, beta	0.15 g
Niacin	9123.3577 mg
Vitamin A, RAE	90 g
Fatty acids, total trans-polyenoic	29.9201 g
Arginine	0.3123 g
Riboflavin	169.2938 mg
Tocopherol, beta	0.0621 mg
Fatty acids, total polyunsaturated 15:0	14.96 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	20.4 g
Fatty acids, total saturated 20:1	4.2565 g
Glutamic acid	1.7666 g
Sodium, Na	80994.8796 mg
Fatty acids, total saturated 16:1 undifferentiated	95.2631 g
Total lipid (fat)	3673.7053 g
Manganese, Mn	12.6969 mg
Proline	0.5849 g
Fatty acids, total saturated 16:0	783.5884 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	55.7601 g
Choline, total	88763.2303 mg
Fatty acids, total polyunsaturated 18:2 CLAs	23.1201 g
Fatty acids, total polyunsaturated 18:1 t	123.7603 g
Sugars, total	1.322 g
Serine	0.3553 g
Fatty acids, total saturated 10:0	1.3601 g
Fatty acids, total saturated 18:0	481.8532 g
Fatty acids, total saturated 20:4 undifferentiated	8.316 g
Vitamin B-6	885.9209 mg
Selenium, Se	28750.6631 g
Ash	2320.3042 g
Fatty acids, total saturated 18:1 undifferentiated	1243.9353 g
Pantothenic acid	922.3903 mg
Phenylalanine	0.3918 g
Copper, Cu	93.4512 mg
Betaine	10336.0234 mg
Thiamin	71.1369 mg
Retinol	90 g
Methionine	0.123 g
Iron, Fe	2522.1279 mg
Carbohydrate, by difference	13.5754 g
Phosphorus, P	288976.0439 mg
Folate, total	17749.3301 g
Tocopherol, gamma	2.1478 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	2.7897 g
Alanine	0.3911 g
Cholesterol	74950.1696 mg
Valine	0.3889 g
Fatty acids, total saturated 18:2 undifferentiated	113.3036 g
Glycine	0.3209 g
Fatty acids, total saturated 14:0	82.9811 g
Zinc, Zn	4913.0353 mg
Isoleucine	0.3591 g
Tocopherol, delta	0.185 mg
Fatty acids, total saturated 12:0	1.3623 g
Fatty acids, total polyunsaturated	151.8032 g
Fatty acids, total saturated 14:1	16.32 g
Leucine	0.5414 g
Fatty acids, total polyunsaturated 18:2 t not further defined	29.9201 g
Vitamin A, IU	300.27 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	5.476 g
Folate, DFE	17749.3301 g
Tryptophan	0.1328 g
Vitamin C, total ascorbic acid	1.208 mg
Phytosterols	28.545 mg
Fatty acids, total polyunsaturated 18:1 c	1113.8425 g
Fatty acids, total saturated 20:0	4.269 g
Tyrosine	0.2494 g
Vitamin B-12	1730.4991 g
Vitamin K (phylloquinone)	1224.4523 g
Fatty acids, total saturated	1406.2354 g
Histidine	0.1594 g
Fatty acids, total monounsaturated	1359.7754 g
Threonine	0.2991 g
Folate, food	17749.3301 g
Fatty acids, total polyunsaturated 17:0	35.3601 g
Fatty acids, total polyunsaturated 24:0	0.1215 g
Vitamin E (alpha-tocopherol)	302.8317 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0997 g
Fatty acids, total trans	153.6803 g
Fatty acids, total trans-monoenoic	123.7603 g
Magnesium, Mg	31374.2209 mg
Lysine	0.5368 g
Potassium, K	466031.2049 mg
Cystine	0.0793 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 teaspoons	3.2	0.7108	0.03
Garlic	1	4.47	0.9918	0.015
Spring onion	4	0	0	0
Oyster sauce	0.25 cup	36.72	7.8624	0.18
beef	300	159120.3609	0	3658.4083
peanut oil	1 tablespoon	119.34	0	13.5
water chestnut	230	267	0	1.5
tamari	0.25 cup	43.2	4.0104	0.072
bean sprout	100	267	0	1.5
pork mince	300 g	267	0	1.5