Try this Singapore Vegetable Saute recipe, or contribute your own.
Suggest a better descriptionSaute the main spice ingredients. Add the rest and simmer for 8 minutes. Saute any combination of vegetables such as eggplant, carrots, bell peppers, blanched broccoli and or califlower and add to sauce. Finally add 1 cup of savoy cabbage and cook for a few minutes. Serve in a ring of white rice. Posted to MC-Recipe Digest V1 #355 Recipe by: Burt Wolf/tpogue@idsonline.com From: Terry Pogue
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 943 | ||
Calories from Fat: 452 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.2g | 67 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 253.4mg | 9 % | |
Potassium 582.5mg | 15 % | |
Total Carbohydrate 130.4g | 38 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 121.7g | ||
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: 943
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