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Chinese Vegetables Recipe
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken bouillon granules||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Yellow onions||2 Medium, cut into wedges and separated|
|Minced ginger||1 Tablespoon|
|Spinach||8 Ounce, chopped|
|Snow peas/One 6 ounces package thawed frozen snow peas, trimmed and strings removed||8 Ounce|
|Celery stalks||4 , diagonally cut into 1/2 inch pieces|
|Green onions||8 , diagonally cut into thin slices|
Serving size: Complete recipe
Calories 720 Calories from Fat 295
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3965.3 mg165.2%
Total Carbohydrates 91 g30.3%
Dietary Fiber 32.6 g130.2%
Sugars 22.9 g
Protein 30 g59.9%
Vitamin A 622.3% Vitamin C 1089.9%
Calcium 66% Iron 91.3%
*Based on a 2000 Calorie diet
Cut stalks into 2 x1/4 inch thin strips.
Combine water and bouillon granules in small cup; mix well.
Heat oil in wok or large skillet over high heat.
Add broccoli stalks, yellow onions and ginger; stir-fry 1 minute.
Add all remaining vegetables; toss lightly.
Add water mixture.
Toss until vegetables well coated.
Bring to a boil, cover and cook until vegetables are crisp-tender, 2 to 3 minutes.