Try this Sichuan Mixed Vegetables recipe, or contribute your own.
Suggest a better descriptionHeat the chilli oil in a preheated wok and fry the garlic, ginger and carrots for 3 minutes. Add the red pepper and stir-fry for another 2 minutes. Then add the mushrooms and mange tout and stir-fry for 1 minute.
In a small bowl, mix together the soy sauce and peanut butter until combined.
Using a wooden spoon, make a space in the centre of the stir-fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken. Add the beansprouts and toss the vegetables to coat thoroughly with the sauce.
Transfer to a serving dish and serve immediately with freshly cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (1764g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 780 | ||
Calories from Fat: 446 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 49.5g | 66 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 514mg | 18 % | |
Potassium 4422.4mg | 116 % | |
Total Carbohydrate 63g | 19 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 43.7g | ||
Protein 42.8g | 61 % | |
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: 780
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.