232 cals / serving; 7.2g net carbs; 1.8g sat fat; A
#2606595; prep time 25 mins (x2)
Source: CJD
1. Heat wok at #9++ with lid on for 8 mins until steaming.
2. Prepare all vegetables.
3. Add vegetable oil and sesame oil.
4. Add yellow pepper, broccoli, carrots, cauliflower, sugar snap peas and ginger.
5. Keep stirring to prevent from burning.
6. After 2 mins add 2 tbsp water and put lid on.
7. After 1 1/2 mins add salmon and chilli flakes.
8. Saute until salmon is pink, approx 1 1/2 mins.
9. Add fish sauce, soy sauce and 2 tbsp water. Agitate to mix.
10. Add coriander leaves and serve immediately.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 110 | ||
Calories from Fat: 46 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 741.7mg | 26 % | |
Potassium 710.8mg | 19 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 9.6g | ||
Protein 4.7g | 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: 110
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