Yoshinyoa Vegetable Recipe
by jimreading
Love Yoshinoya, my favorite is the Vegetables. Moved and so had to find a recipe for those delicious vegetables.
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INGREDIENTS
- 2-3 pounds Vegetables ; Suggestions broccoli, cauliflower, carrots, cabbage canned mushrooms
- 1 cup Water
- 2 Bullion cubes
- 1 tablespoon Corn starch
- 2 tablespoons Water
INSTRUCTIONS
1. In a large pan put 2lbs or more of vegetables. Broccoli, Cauliflower, Cabbage, Canned Mushrooms, Carrots.
2. 1/2 cup water, add to vegetables.
3. 2 Chicken bullion cubes. Might need more depending on bullion cube size.
4. Cover and cook to boiling, reduce to simmer, cook till vegetables are at desired tenderness, I like my carrots and cabbage soft. Taste and add more bullion if need more. There should still be about 1/2 cup water in pan still, if not add some.
5. In a separate small bowl. Mix 1 Tablespoon Corn Starch with 2 tablespoons water.
6. Raise heat, bring vegetables to boiling, add corn starch mix and stir till all water is absorbed and vegetables are mlxed.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (273g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 147 | ||
| Calories from Fat: 56 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.2g | 8 % | |
| Saturated Fat 5.4g | 27 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 20583.5mg | 710 % | |
| Potassium 767.9mg | 20 % | |
| Total Carbohydrate 9.7g | 3 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 9.7g | ||
| Protein 13.5g | 19 % | |
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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. |
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Calories per serving: 147
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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