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Suggest a better description1. Soak dried mushrooms. 2. Cut cabbage in 2-inch cubes and parboil. Cut carrot in 1-1/2 inch strips and parboil. Cut bamboo shoots in similar strips. Peel and slice cucumber. Stem snow peas. 3. Combine stock, salt, sugar and soy sauce. 4. Heat oil. Add cabbage and stir-fry 2 to 3 minutes. Add remaining vegetables; stir-fry 2 to 3 minutes more. 5. Add stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Serve at once. VARIATION: Shred all the vegetables. Then, in step 4, stir-fry only 1 to 2 minutes. In step 5, add to heated stock 1/4 pound vermicelli (soaked), cut in 3-inch lengths. From
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 164 | ||
Calories from Fat: 95 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 761mg | 26 % | |
Potassium 380.5mg | 10 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 15g | ||
Protein 2.7g | 4 % | |
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: 164
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