A simple preparation for a vegetable that, when fresh, is sweet and delicious. From the cookbook Vegetarian Cooking for Everyone by Deborah Madison. I like to serve this with noodles for a little more filling meal.
1. Fry the peanuts in the roasted peanut oil until golden, then chop with red pepper flakes and few pinches of salt and set aside.
2. In a wok, heat the peanut oil. Saute the garlic and ginger just until fragrant, then add bok choy stems and leaves. Stir fry a minute, then add soy sauce and cornstarch mixture, stir-frying until the leaves are shiny and glazed. Add the crushed peanuts, toss and serve.
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Serving Size: 1 Serving (679g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 450 | ||
Calories from Fat: 227 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 14365.7mg | 495 % | |
Potassium 1544.7mg | 41 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 22.5g | ||
Protein 35.2g | 50 % | |
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: 450
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