Start to finish in 20 minutes
1. Cook the rice and set aside. 2. In a Wok heat the oil over medium-high heat. Add the meat; cook 3 minutes or until slightly pink in the center. Remove from Wok.
3. Add mushrooms and scallions to the Wok. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. 4. Add the cabbage with carrots; cook ate stir about 1 minute or until the cabbage is wilted. 5. Return the meat to the Wok. Stir in soy sauce, sesame oil and red pepper; heat through. 6. Serve the mixture with or over cooked rice.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 103 | ||
Calories from Fat: 55 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.9mg | 0 % | |
Potassium 898.1mg | 24 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 7.1g | ||
Protein 4.8g | 7 % | |
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: 103
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