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Suggest a better descriptionHeat the oil in a wok to 350 and add the garlic and black mushrooms. Stir-fry for a few seconds. Add bok choy, water chestnuts, baby corn, red pepper, bamboo shoots, and snow peas and stir-fry for 2 minutes. Add salt, soy sauce, and chicken stock. Cook until mixture starts to boil. Add cornstarch mixture and stir until thickened. Transfer to a plate and serve. HU-NAN CHESTNUT ST., PHILADELPHIA From the
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 4 | ||
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Calories: 157 | ||
Calories from Fat: 70 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 113.3mg | 4 % | |
Potassium 428.5mg | 11 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 17.3g | ||
Protein 4.8g | 7 % | |
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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