6 SERVINGS DAIRY-FREE This tasty version of a take-out favorite can be made quickly, whether or not you cooked extra rice the previous night. MEAL PLAN: Serve with a simple salad of mixed greens (mesclun) and small peeled and sectioned seedless oranges, dressed in a natural low-fat vinaigrette. Heat veggie burgers or soy sausages on a large skillet or griddle to serve alongside the rice. IN WOK or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring occasionally, until cabbage is tender, 5 minutes. Add mixed vegetables and green onions and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes, then serve. Per serving: 253 cal.; 7g prot.; 6g total fat (1g sat. Fat); 45g carb.; 0 chol.; 564mg sod.; 8g fiber Recipe by: Vegetarian Times, January 1999, page 31
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6|
|Calories from Fat: 67 (11%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 174.7mg||6 %|
|Potassium 678.7mg||18 %|
|Total Carbohydrate 128.6g||38 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 118.9g|
|Protein 14.8g||21 %|
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Calories per serving: 636
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