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Vegetarian Ten Varieties Recipe
|Green onions||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Cup (4 tbs)|
|Celery||1⁄4 Cup (4 tbs)|
|Broccoli||1⁄2 Cup (8 tbs)|
|Water chestnuts||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs)|
|Zucchini||1⁄2 Cup (8 tbs)|
|Vegetable oil||4 Tablespoon|
|Chinese cabbage/American cabbage||1 Cup (16 tbs), shredded|
|Chinese peas||1⁄2 Cup (8 tbs) (Whole)|
|Bean sprouts||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Tamari soy sauce||2 Tablespoon|
|Gomasio salt||To Taste|
|Bean curd||1 Cup (16 tbs), cut in small pieces|
Serving size: Complete recipe
Calories 1120 Calories from Fat 713
% Daily Value*
Total Fat 80 g123.8%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1928.5 mg80.4%
Total Carbohydrates 61 g20.3%
Dietary Fiber 12.8 g51.2%
Sugars 23.5 g
Protein 46 g91.5%
Vitamin A 335.2% Vitamin C 366.7%
Calcium 68% Iron 111.5%
*Based on a 2000 Calorie diet
Heat oil in a Chinese Wok, or large skillet, and add all vegetables including cabbage, peas, and bean sprouts.
Stir fry vegetables for 2 or 3 minutes.
Add water, arrowroot, soy sauce, sugar, and gomasio salt to taste, and stir.
Add bean curd which has been briefly browned on both sides.
Cover Wok, or skillet, and simmer 5 minutes.
Take off lid and stir fry for another minute or two.