Search
by Ingredient

Stir-Fried Vegetables

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by manda

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

¼ 59
CUP ML VEGETABLE OIL
vegetable
2 473
CUPS ML NAPA (CHINESE) CABBAGE
coarsely shredded
1 237
16 462.4
OUNCES ML/G MUNG BEAN SPROUTS
drained
8 231.2
OUNCES ML/G BAMBOO SHOOTS
drained
8 231.2
OUNCES ML/G WATER CHESTNUTS
drained, and sliced
3 7.1E+2
CUPS ML SPINACH
coarsely
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML SALT

Directions

Heat wok or skillet at 375℉ (190℃) for 2 to 3 minutes; add oil, and heat 1 minute.

Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes.

Cover and cook over low heat for 3 to 5 minutes.

Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 194 48% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 529mg 22%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 52% Vitamin C 83%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Email this recipe