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Stir-Fried Vegetables
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Chinese
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 133
% Daily Value**
Total Fat 9g
Saturated Fat 5g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 683mg
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 3g
Protein 4g
Vitamin A  52%Vitamin C  69%
Calcium  6%Iron  6%
Potassium  15%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stir-Fried Vegetables

Date Added: March 24, 2020


1/2 Teaspoon Salt to taste ;
8 Ounces Water Chestnuts drained and sliced
1/4 Cup Vegetable Oil vegetable;
2 Tablespoons Soy Sauce light
3 Cups Spinach coarsely chopped
1 Cup Green Bell Pepper sliced
2 Cups Chinese Cabbage coarsely shredded
16 Ounces Bean Sprouts drained
8 Ounces Bamboo Shoots drained
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1. Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1 minute.

2. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes.

3. Cover and cook over low heat for 3 to 5 minutes.

4. Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 52% of your daily recommended intake per serving. This recipe is high in Vitamin C with 69% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Beans, Bell Pepper, MSG, Cabbage allergies.
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