Try this Vegetable Mango Stir-Fry recipe, or contribute your own.
Suggest a better description4 SERVINGS VEGAN In the Caribbean, green, semi-ripe man goes add an incomparable depth of flavor to many dishes. Here, they are combined with bell peppers, mushrooms and tofu for a flavorful stir-fry that is served over noodles. In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain. Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter. Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away. PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBER Recipe by: Vegetarian Times Magazine, January 1998, page 38
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 servings | ||
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Calories: 84 | ||
Calories from Fat: 43 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 363.9mg | 13 % | |
Potassium 272.6mg | 7 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.5g | ||
Protein 2.2g | 3 % | |
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: 84
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