Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
395
Calories
9g
Protein
28g
Fat
31g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
| Bean | 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
- 3 cups sliced cut vegetables (such as broccoli, cauliflower, greens, squash, beans, peas or carrots)
- 1 tablespoon vegetable oil
- 1/2 green or red pepper sliced
- 1/4 teaspoon powdered ginger OR 1 teaspoon finely chopped ginger root
- 1 clove garlic, minced, OR 1/8 teaspoon garlic powder
- 2 teaspoons water
Directions
1
1.Heat a 10-inch frying pan or wok over high heat. Add oil.
2
2.When oil is hot, add ginger and garlic, and cook about 30 seconds.
3
3.Add vegetables, and water. Stir fry until tender.
Recipe sourced from
fandom