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Chinese Style Vegetables
Recipe #298350 |
30 min |
15 min prep |
SERVES
4
-6
,
5
cups
Ingredients
Directions
1
In a cup, combine water, vegetable stock, soy sauce and all purpose flour. Set Aside.2
In a wok, heat the oil and fry the garlic together with the celery.3
Add the young corn and snow peas.4
Add the prepared mixture and bring to a boil.5
Add the Cauliflower.6
Add the Mung beans sprouts7
Add the sliced Straw Mushrooms and tofu, simmer for 1 minute.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (253g) Recipe makes 4 servings The following items or measurements are not included below: 10 pieces snow peas 20 pieces baby corn vegetable stock |
||
| Calories 117 | ||
| Calories from Fat 53 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 506mg | 21% | |
| Potassium 399mg | 11% | |
| Total Carbohydrate 10.7g | 3% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 3.6g | ||
| Protein 9.2g | 18% | |
| Vitamin A 60mcg | 1% | |
| Vitamin B6 0.2mg | 11% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 34mg | 57% | |
| Vitamin E 0mcg | 2% | |
| Calcium 126mg | 12% | |
| Iron 2mg | 13% | |
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