Chinese Water Chestnut Stir-fry Recipe




 Chinese cabbage1 Pound
 Oil1⁄2 Cup (8 tbs)
 Peeled water chestnuts1⁄4 Cup (4 tbs)
 Bamboo shoots1⁄4 Cup (4 tbs)
 Crushed green ginger1
 Grated kumquats1 Tablespoon (in honey)
 Soy sauce1 Teaspoon
 Mushrooms1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1146 Calories from Fat 1025

% Daily Value*

Total Fat 116 g178.5%

Saturated Fat 15.1 g75.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 585 mg24.4%

Total Carbohydrates 27 g8.9%

Dietary Fiber 10.1 g40.2%

Sugars 9.5 g

Protein 11 g22.6%

Vitamin A 406.4% Vitamin C 357.1%

Calcium 49.5% Iron 25.2%

*Based on a 2000 Calorie diet


Wash Chinese cabbage then cut into 1 inch pieces.
Cook the stem portions in the oil for 7 minutes then add the green portions and cook for 5 minutes more.
Stir in the bamboo shoots, mushrooms, water chestnuts and seasonings and cook until vegetables are tender.
The kumquats may be served as a side dish.