Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chicory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tsp sesame oil
- 2 tsp peanut oil
- 1 cup scallions, chopped, cut into
- 1" pieces
- 1 tbsp fresh ginger, chopped
- 2 tbsp orange juice
- 1 tbsp rice wine vinegar
- 2 tsp low-sodium soy sauce
- 1/2 tsp granulated sugar
- 1/8 tsp oriental chili paste
- (available at asian markets)
- 1 cup cooked corn, drained
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper
- diced
- 1 cup chicory, coarsely chopped
- 8 oz cooked blk-eyed peas, drained
- =
Directions
In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger. Cook, stirring frequently, 2 minutes. Remove from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste; set aside. In large bowl, combine corn, peppers, chicory and black-eyed peas. Add dressing; toss to mix well. Cover and refrigerate until ready to serve. Each serving provides: 1 fa, 1 p, 2 v, ½ b, 5 c. per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol.