* Will probably work with only 2T oil. Heat wok; add oil. Stir-fry the ginger, garlic, and onion until soft. Add the carrots and green beans. Stir-fry for 2 minutes. Add the cabbage, zucchini, salt, sugar, soy sauce, fish sauce, lime juice, and cayenne. Stir-fry for another 2 minute until all the vegetables are tender, but not overcooked. Garnish with green onion and coriander. Serves 4-6. Recipe By : Delightful Thai Cooking (Eng Tie Ang) Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 15:39:03 +0100 From: Kaye Sykes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4|
|Calories from Fat: 128 (62%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 788.4mg||27 %|
|Potassium 352.2mg||9 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 16.9g|
|Protein 2.4g||3 %|
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Calories per serving: 208
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