Clean all vegetables. On low heat, add everything, except chicken stock and pepper, mix, and cover. Allow to steam cook, stirring occasionally, for about 20 minutes. Add chicken stock and continue cooking for another 10 minutes. Add pepper and stir. Remove from heat and serve.
This has a bit of sweet, tangy, and spicy taste, and of course plenty of vegetables.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 47 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 81.8mg||25 %|
|Sodium 247.1mg||9 %|
|Potassium 1213mg||32 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 15.3g|
|Protein 32g||46 %|
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Calories per serving: 249
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