Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
802
Calories
21g
Protein
16g
Fat
143g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bamboo Shoots | not in our table | 0 |
| Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | 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 Tbs. vegetable oil
- 1 tsp. garlic, thinly sliced
- 1 tsp. ginger, thinly sliced
- 4 oz. bamboo shoots, diced
- 4 oz. cabbage, shredded
- 4 oz. red bell peppers, cubed
- 4 oz. green bell peppers, cubed
- 2 scallions, trimmed and cut into 2-inch lengths
- 1 tsp. spicy bean sauce
- 1 cup water
- 1 tsp. red vinegar
- 1 tsp. granulated sugar
- 2 tsp. soy sauce
- 1 Tbs. cornstarch
- 1 Tbs. water
- =
Directions
1
1. Heat wok over medium-high heat. When hot, add oil, then stir-fry garlic and ginger. Add vegetables, and continue to stir-fry.
2
2. Stir in bean sauce, water, vinegar, sugar and soy sauce. Mix cornstarch with water, and stir into vegetables. Continue cooking until thickened, 1 or 2 minutes more.
3
Remove from heat, and serve.
Recipe sourced from
fandom