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Chinese Vegetables

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Submitted by Phineas T.Pinkham

YIELD

4 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

2 473
CUPS ML CELERY
sliced
1 237
CUP ML ONIONS
sliced
2 3E+1
TABLESPOONS ML PEANUT OIL
10 289
OUNCES ML/G CHICKEN BROTH
16 462.4
OUNCES ML/G MUNG BEAN SPROUTS
79
CUP ML BAMBOO SHOOTS
79
CUP ML WATER CHESTNUTS *
2 3E+1
TABLESPOONS ML CORNSTARCH
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 1
X X RICE
cooked *

Directions

In a skillet or wok, cook diagonally sliced celery and onion in oil until tender.

Add remaining ingredients except rice.

Cook over low heat, stirring until thickened.

Serve over rice with additional soy sauce.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 315 26% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 366mg 15%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 12%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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