Try this Chinese Vegetables with Bean Curd recipe, or contribute your own.
Suggest a better description* Note: Daikon greens and soybean "peas" are available in the frozen food sections of Chinese markets. The green bean starch sheets are sold alongside dry noodles at Chinese markets. Pour boiling water to cover over bean sheet in large bowl. Let sit 30 minutes. Meanwhile, cut ends off daikon stalks. Cut large stalks and leaves lengthwise into 1/2-inch-long pieces. Cut leaf pieces crosswise into 1/2-inch-wide pieces. Steam greens over boiling water 7 to 8 minutes, until greens are crisp-tender and bright green. Steam soybean peas over boiling water about 2 minutes, until beans are heated through. Toss together soybean peas and steamed greens. Drain water from bean sheet and cut into 1-inch-square pieces. Steam cut bean noodles until heated through, about 5 minutes. Toss bean noodles with vegetables, sesame oil and sesame seeds. Add salt to taste. Yields 6 servings. Each serving: 95 calories; 72 mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrates; 6 grams protein; 1.47 grams fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 6 servings | ||
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Calories: 18 | ||
Calories from Fat: 17 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 4.6mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 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: 18
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