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Chinese Vegetables

creative.chef's picture
  Broccoli 1 Pound
  Water 3⁄4 Cup (12 tbs)
  Instant chicken bouillon granules 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Yellow onions 2 Medium, cut into wedges and separated
  Minced ginger 1 Tablespoon
  Spinach 8 Ounce, chopped
  Snow peas/One 6 ounces package thawed frozen snow peas, trimmed and strings removed 8 Ounce
  Celery stalks 4 , diagonally cut into 1/2 inch pieces
  Green onions 8 , diagonally cut into thin slices

Cut broccoli tops into florets.
Cut stalks into 2 x1/4 inch thin strips.
Combine water and bouillon granules in small cup; mix well.
Heat oil in wok or large skillet over high heat.
Add broccoli stalks, yellow onions and ginger; stir-fry 1 minute.
Add all remaining vegetables; toss lightly.
Add water mixture.
Toss until vegetables well coated.
Bring to a boil, cover and cook until vegetables are crisp-tender, 2 to 3 minutes.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 720 Calories from Fat 295

% Daily Value*

Total Fat 33 g51.5%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3965.3 mg165.2%

Total Carbohydrates 91 g30.3%

Dietary Fiber 32.6 g130.2%

Sugars 22.9 g

Protein 30 g59.9%

Vitamin A 622.3% Vitamin C 1089.9%

Calcium 66% Iron 91.3%

*Based on a 2000 Calorie diet

Chinese Vegetables Recipe