1. Set the wok over high heat. Once the wok is hot, add 2 tablespoons of vegetable oil.
2. Once the oil begins to smoke, dump the vegetable and the seasonings into the wok. The seasonings should be at the bottom of the wok.
3. Stir quickly to coat the vegetable with the oil and the sauce; it should take less than a minute for the vegetable to be tender-crisp and thoroughly coated with the sauce.
4. Once that happens, transfer the stir-fry from the wok to serving plate immediately. Do not allow the stir-fry to stay in the wok beyond that point as the residual heat will continue to cook the vegetable beyond the tender-crisp stage thereby killing both the perfect texture and the beautiful, vibrant green color.
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|Serving Size: 1 Serving (1346g)|
|Recipe Makes: Servings|
|Calories from Fat: 832 (61%)|
|Amt Per Serving||% DV|
|Total Fat 92.5g||123 %|
|Saturated Fat 26.5g||132 %|
|Monounsaturated Fat 38.3g|
|Polyunsanturated Fat 19.9g|
|Cholesterol 460mg||142 %|
|Sodium 3475.8mg||120 %|
|Potassium 1272.4mg||33 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.5g|
|Protein 116g||166 %|
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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: 1353
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