(veg I) 1 c asparagas cut into 1 in pieces 1/2 c thinly slices asparagas slices Choose one: 2 c chopped chinese cabbage 1 c fresh pea pods, halved lengthwise (veg II) 1 c mushrooms, thinly sliced 2 med tomatoes, wedged and seeded Choose one: 1 8 oz can water chestnuts, drained and thinly sliced 1 c walnut pieces (crunchy) 1 c dry roasted peanuts 2 stalks celery, thinly sliced Basics: (use all) 1/2 c cold water 2 t cornstarch 2 T soy sauce 1 T dry sherry 2 T cooking oil 1 clove garlic, minced 4 green onions, thinly sliced 1/2 c fresh or canned beansprouts OR 4 oz bamboo shoots, draned (optional) Prepare meat, vegetable I and vegetable II, set aside. Stir water into cornstarch; stir in soy sauce and sherry. Set aside. In covered saucepan, cook vegetable I in boiling salted water for 3 minutes. Drain. Set aside. Preheat wok, add oil. Stir-fry garlic for 30 seconds. Add green onion and stir-fry one minute. Add crunchy ingredient and bean sprouts or bamboo shoots. Stir-fry 1 or 2 minutes. Remove from wok. Add Vegetables I and II, stir=fry 1 minute and remove from wok. If necessary, add more oil. Stir fry half of meat 2 or 3 minutes, until browned. Remove, stir-fry the other half 2-3 minutes and return all meat to the wok. Add the crunch ingredient and bean sprouts or bamboo shoots. Stir soy sauce mixture then stir into wok. Cook and stir until thick and bubbly. Return vegetables to wok and cover. Cook 1 minute more. Serves 4 - 6. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 18.5mg||1 %|
|Potassium 177mg||5 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 2.3g|
|Protein 1.6g||2 %|
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: 19
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!