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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 4 servings |
||
| Calories 92 | ||
| Calories from Fat 39 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 256mg | 10% | |
| Potassium 493mg | 14% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 6.5g | ||
| Protein 2.9g | 5% | |
Shrimp and Scallop Stir-Fry with Pineapple Fried Rice
Five Spice Beef and Pepper Stir-Fry
From: Barb Gertz
On Oct 28, 2004
Very good baby squash, I made baby squash about like this. I made it like recipe said but added some pepper flakes for a little zipp. Love the sesame oil and soy sauce it adds a lot of flavor. Thank you Rita for posting the recipe, I will be making it again.
From: Sharon123
On Nov 28, 2004
My husband and I both enjoyed this dish! I used baby summer squash and red, yellow, orange, and green peppers. This made a nice side dish. Thanks Rita!
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