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 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- =
- 1 cup white rice
- 1 Tbs. vegetable or wok oil
- 2 tsp. dark sesame oil
- 1/2 head small napa cabbage, shredded
- 1/4 lb. snow peas, trimmed and cut in half on an angle
- 1 red bell pepper, seeded, quartered lengthwise and sliced into thin strips crossways
- 5 scallions, thinly sliced on an angle
- 2 cups bean sprouts, washed and drained
- 3 cloves garlic, finely chopped
- 2-inch piece fresh ginger, finely chopped or grated
- 1/4 cup dark soy sauce, preferably tamari
- 1 Tbs. Chinese 5-spice powder
- Juice of 1 large navel orange
- 3 oz. apricot preserves (about 3 rounded Tbs.)
- Coarse salt to taste
- =
Directions
1. Prepare white rice according to package directons.
2. Heat a large nonstick skillet over high heat. Add vegetable or wok oil and sesame oil to hot pan. Add vegetables, and stir-fry for 2 or 3 minutes. Add garlic and ginger, and stir-fry for 2 minutes more. Add soy sauce. Sprinkle with Chinese
5-spice powder. Juice orange over pan, and add preserves.
3. Remove pan from heat, and toss until vegetables are evenly coated and
preserves are dissolved. Season with a few pinches of salt to taste, and serve immediatly over hot rice.