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Oriental Vegetable Stir Fry

southern.chef's picture
  Peanut oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Coarsely shredded cabbage 2 Cup (32 tbs) (Use Chinese Variety)
  Sliced green pepper 1 Cup (16 tbs)
  Canned bean sprouts 16 Ounce, drained (1 Can)
  Canned bamboo shoots 8 Ounce, drained (1 Can)
  Canned water chestnuts 8 Ounce, drained and sliced (1 Can)
  Coarsely chopped spinach 3 Cup (48 tbs)
  Soy sauce 2 Tablespoon
  Salt 1⁄2 Teaspoon

Heat electric wok or skillet at 350° for 2 to 3 minutes; add oil, and heat 1 minute.
Add shredded cabbage, sliced green pepper, bean sprouts, bamboo shoots, and water chestnuts to oil in wok; stir fry vegetables 5 minutes.
Cover wok, and cook vegetables over low heat 3 to 5 minutes.
Stir in chopped spinach, soy sauce, and salt, and stir fry vegetable mixture about 2 minutes or until spinach wilts.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 876 Calories from Fat 512

% Daily Value*

Total Fat 58 g89.2%

Saturated Fat 9.9 g49.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3041.4 mg126.7%

Total Carbohydrates 72 g24%

Dietary Fiber 20.6 g82.6%

Sugars 29.8 g

Protein 25 g50.6%

Vitamin A 229.7% Vitamin C 244.7%

Calcium 24% Iron 59.1%

*Based on a 2000 Calorie diet

Oriental Vegetable Stir Fry Recipe