Try this Summer Harvest Vegetables recipe, or contribute your own.
Suggest a better descriptionTrim stems and leaves from both the broccoli and the cauliflower. Divide into small florets.
Pour lemon juice over mushrooms and set them aside.
Measure oil into wok. Rub ginger root around sides of wok and discard. Heat oil to medium high temperature. Arrange broccoli and cauliflower on bottom sides of wok. Distribute mushrooms, pepper and celery in layers. Add garlic and all seasonings exceept soy sauce.
Cover and cook for 10 minutes or until vegetables are cooked, but still crisp. Add soy sauce and grated cheese and cook until cheese is melted.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 6 | ||
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Calories: 157 | ||
Calories from Fat: 80 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 230.3mg | 8 % | |
Potassium 766.7mg | 20 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 9.1g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 157
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