Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1007
Calories
27g
Protein
48g
Fat
116g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Sesame | 1 tbsp (14g) | 120 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Agave | 1 tsp (7g) | 21 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)
- 3 cloves garlic, pressed
- 2 tablespoons rice wine vinegar
- 1/4 cup quality peanut oil, olive oil or vegetable oil
- 2 teaspoons toasted sesame oil
- 2 1/2 teaspoons reduced-sodium tamari or soy sauce
- 1/2 teaspoon agave nectar
- big pinch red pepper flakes
- 1 big bunch watercress, very roughly chopped
- 1 yellow or orange bell pepper, chopped
- 2 to 3 stalks of celery, thinly sliced and roughly chopped
- 1/4 cup green onion, chopped (include both white and green parts)
- 1 1/2 cups shelled edamame (I used frozen)
- 1 1/2 cups cooked forbidden rice or wild rice (use 3/4 cup rice to 1 1/2 cup water)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes