PCOS diet. Replace meat or vegetables as desired.
In large frying pan or wok, add 3 tablespoons water, then add olive oil and heat. Brown meat and remove from pan. Add onion and garlic. Saute until soft.
Increase heat to medium high. Add cabbage and carrots. Saute about 5 minutes. Add eggplant, then pea pods and bok choy. Saute a few minutes. Add water or vegetable stock. Add meat to pan. Stir and cover. Simmer 10 minutes. If liquid evaporates, add more water or stock.
Add tamari and bean spouts. Stir and simmer 30 minutes. Garish with pine nuts and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1076g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 225 (46%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 22841.9mg||788 %|
|Potassium 1817.5mg||48 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 35.7g|
|Protein 24.7g||35 %|
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Calories per serving: 485
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