Oriental Vegetable Stir Fry Recipe
Summary
Ingredients
| Peanut oil/Vegetable oil | 1⁄4 Cup (4 tbs) | |
| Coarsely shredded cabbage | 2 Cup (32 tbs) (Use Chinese Variety) | |
| Sliced green pepper | 1 Cup (16 tbs) | |
| Canned bean sprouts | 16 Ounce, drained (1 Can) | |
| Canned bamboo shoots | 8 Ounce, drained (1 Can) | |
| Canned water chestnuts | 8 Ounce, drained and sliced (1 Can) | |
| Coarsely chopped spinach | 3 Cup (48 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 876 Calories from Fat 512
% Daily Value*
Total Fat 58 g89.2%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3041.4 mg126.7%
Total Carbohydrates 72 g24%
Dietary Fiber 20.6 g82.6%
Sugars 29.8 g
Protein 25 g50.6%
Vitamin A 229.7% Vitamin C 244.7%
Calcium 24% Iron 59.1%
*Based on a 2000 Calorie diet
Directions
Add shredded cabbage, sliced green pepper, bean sprouts, bamboo shoots, and water chestnuts to oil in wok; stir fry vegetables 5 minutes.
Cover wok, and cook vegetables over low heat 3 to 5 minutes.
Stir in chopped spinach, soy sauce, and salt, and stir fry vegetable mixture about 2 minutes or until spinach wilts.
Chef
