VEGETABLE SUKIYAKI Recipe
Summary
Ingredients
| Vegetables | 1 Cup (16 tbs) | |
| Chinese cabbage | 1 Cup (16 tbs) | |
| Wheat sprouts | 1 Cup (16 tbs) | |
| Mushrooms | 1⁄2 Cup (8 tbs) | |
| Celery and leaves | 1 Cup (16 tbs) | |
| Spinach | 1 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| Honey | 1 Tablespoon | |
| Green pepper | 1 | |
| Green onion | 1 | |
| Carrots | 1 Cup (16 tbs) | |
| Herbs | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 904 Calories from Fat 428
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 446.7 mg18.6%
Total Carbohydrates 111 g37%
Dietary Fiber 19.5 g78%
Sugars 28.4 g
Protein 21 g41.8%
Vitamin A 744.2% Vitamin C 335%
Calcium 33.6% Iron 39.3%
*Based on a 2000 Calorie diet
Directions
Saute the diced mixed, cooked vegetables in the oil, then add carrot, mushrooms, cabbage, pepper, onion and celery.
Turn about well, cover and cook over low heat for 10 minutes.
Add spinach and continue cooking, covered, for 5 minutes longer.
Remove from heat add honey, sprouts and chopped herbs.
Toss and serve.
Chef
