Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Stir-Fried Vegetables

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup vegetable oil
vegetable
Camera
2 cups napa (Chinese) cabbage
coarsely shredded
Camera
1 cup green bell peppers
Camera
16 ounces mung bean sprouts
drained
Camera
8 ounces bamboo shoots
drained
Camera
8 ounces water chestnuts
drained, and sliced
Camera
3 cups spinach
coarsely
Camera
2 tablespoons soy sauce, tamari
Camera
½ teaspoon salt
Camera

Ingredients

Amount Measure Ingredient Features
59 ml vegetable oil
vegetable
Camera
473 ml napa (Chinese) cabbage
coarsely shredded
Camera
237 ml green bell peppers
Camera
462.4 ml/g mung bean sprouts
drained
Camera
231.2 ml/g bamboo shoots
drained
Camera
231.2 ml/g water chestnuts
drained, and sliced
Camera
7.1E+2 ml spinach
coarsely
Camera
3E+1 ml soy sauce, tamari
Camera
2.5 ml salt
Camera

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 19448% 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?
 

Email this recipe