Chinese Water Chestnut Stir-fry
|Chinese cabbage||1 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Peeled water chestnuts||1⁄4 Cup (4 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Crushed green ginger||1|
|Grated kumquats||1 Tablespoon (in honey)|
|Soy sauce||1 Teaspoon|
|Mushrooms||1 Cup (16 tbs)|
Wash Chinese cabbage then cut into 1 inch pieces.
Cook the stem portions in the oil for 7 minutes then add the green portions and cook for 5 minutes more.
Stir in the bamboo shoots, mushrooms, water chestnuts and seasonings and cook until vegetables are tender.
The kumquats may be served as a side dish.
Serving size: Complete recipe
Calories 1146 Calories from Fat 1025
% Daily Value*
Total Fat 116 g178.5%
Saturated Fat 15.1 g75.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 585 mg24.4%
Total Carbohydrates 27 g8.9%
Dietary Fiber 10.1 g40.2%
Sugars 9.5 g
Protein 11 g22.6%
Vitamin A 406.4% Vitamin C 357.1%
Calcium 49.5% Iron 25.2%
*Based on a 2000 Calorie diet