The inspiration for this recipe comes from the version of san choi bao I grew up eating at the original Phoenix Garden in New York's Chinatown. That version features minced squab stir-fried with pine nuts and finely diced water chestnuts and vegetables. This thing is all about texture as the mix of crunchy, crisp, and tender bits comes together in your mouth, and it works just as well with a new set of vegetable-based ingredients.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.6mg | 1 % | |
Potassium 31.1mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 4
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