Photo: Pille R. Priske
Basic Chinese Stir Fry Vegetables
10 ingredients
20 min + 55 min
4 servings
openrecipes
"Great for those New Year's resolutions."
Estimated Nutrition (whole recipe, rough)
416
Calories
7g
Protein
14g
Fat
66g
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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Safflower | not in our table | 0 |
| Pumpkin | 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 cups uncooked brown rice
- 4 cups water
- 1 tablespoon safflower oil
- 1/3 cup leeks, chopped
- 2 cloves garlic
- 1 teaspoon minced fresh ginger root
- 1 cup zucchini, chopped
- 1 cup carrots, chopped
- 1 cup yellow squash, chopped
- sea salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes