Chinese Vegetable Medley
|Soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Scallions||6 , sliced|
|Eggplant||1 Pound, cut in sticks (1 Small Unit)|
|Carrot||1 Medium, scraped|
|Chinese pea pods||1⁄4 Pound, trimmed and strings removed|
|Mushrooms||1⁄2 Pound, sliced|
|Diagonally sliced chinese cabbage||2 Cup (32 tbs)|
|Tomatoes||2 , cut into wedges|
|Drained bean sprouts||1 1⁄2 Cup (24 tbs) (Fresh Or Canned)|
|Spinach||1⁄4 Pound, stemmed|
|Canned water chestnuts||8 Ounce (Drained And Sliced)|
Combine soy sauce, sherry and water; stir in cornstarch and set aside.
Heat oil in a large skillet or wok and add scallions, eggplant and carrot, stirring over high heat until eggplant and carrot are almost tender.
Add pea pods, mushrooms and cabbage (and more oil if necessary) and continue to stir over heat until pea pods and cabbage are crisp tender.
Add tomatoes, bean sprouts, spinach and water chestnuts and heat through.
Stir cornstarch mixture and add to the pan; cook until thickened and shiny.
Serve at once.
Serving size: Complete recipe
Calories 1179 Calories from Fat 527
% Daily Value*
Total Fat 60 g92%
Saturated Fat 10.1 g50.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2965.9 mg123.6%
Total Carbohydrates 142 g47.4%
Dietary Fiber 44.5 g178%
Sugars 48.9 g
Protein 38 g76.2%
Vitamin A 487.9% Vitamin C 494.4%
Calcium 49.1% Iron 78.4%
*Based on a 2000 Calorie diet