In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Carol Greenberg, Veggie Life, pg 55 By Barb at PK
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 24 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1024.8mg||35 %|
|Potassium 81.5mg||2 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 47.3g|
|Protein 4.1g||6 %|
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Calories per serving: 238
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