Quick "stir-fry salad"
- Heat oil in large skillet to med-high
- Add meat cook without stirring for 4-5 till browned
- Stir and continue to cook for 2-3 min more
-Add Bell peppers, Onions & Garlic
-Stir-fry for 3-4 min till vegetables are tender crisp
- Add Julienned carrots and cook 1 min longer
- Remove from heat and add Thai Peanut Sauce
- Toss to coat evenly
- Serve over a bed of chopped romaine topped with peanuts and cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1453g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 570 | ||
Calories from Fat: 183 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 99.2mg | 31 % | |
Sodium 423.7mg | 15 % | |
Potassium 3504.5mg | 92 % | |
Total Carbohydrate 57.1g | 17 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 28.8g | ||
Protein 50.4g | 72 % | |
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: 570
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