Try this Mixed Vegetables Stir-Fry recipe, or contribute your own.
Suggest a better descriptionCut the bok choy with its leaves diagonally into 1/2-in. slices. Snap off ends & remove strings from pea pods. Place pea pods in boiling water to cover & cook, covered, 1 min; drain. Immediately rinse under cold water & drain again. Cut the mushrooms into 1/4-in. slices. Cut the green onions into 2-in. pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skitters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 minute. Add mushrooms & bamboo shoots; stir 1 minute. Stir in chicken broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir until thickened, approx. 10 sec. Add pea pods, green onions, and oyster sauce. Cook and stir 30 sec. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 6 | ||
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Calories: 182 | ||
Calories from Fat: 115 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 540.7mg | 19 % | |
Potassium 714mg | 19 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 11.2g | ||
Protein 4.5g | 6 % | |
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: 182
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