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Mixed Chinese Vegetables

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Mixed chinese vegetables is a savory skillet cooked vegetable recipe made with soy sauce. Cooked together, this lovely oriental vegetable medley recipe can be served with fried rice or noodles as a side.
  Dried chinese mushrooms 5 Large
  Lukewarm water 1 Cup (16 tbs)
  Green cabbage 5 Ounce
  Carrots 4 Ounce
  Cucumber 4 Ounce
  Bamboo shoots 5 Ounce, canned
  Sesame seed oil 4 Tablespoon
  Frozen peas 2 Ounce
  Hot chicken broth 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Salt To Taste
  Sugar 1 Pinch

Soak mushrooms in water 30 minutes.
Shred cabbage.
Cut carrots, cucumber, and bamboo shoots into julienne strips.
Cube mushrooms.
Heat oil in skillet.
Add cabbage; cook 2 minutes.
Add mushrooms, cucumber, carrots, bamboo shoots, and peas.
Pour in broth.
Season with soy sauce, salt, and sugar.
Simmer over low heat 15 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 788 Calories from Fat 542

% Daily Value*

Total Fat 61 g94.5%

Saturated Fat 8.8 g44.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2566.5 mg106.9%

Total Carbohydrates 55 g18.5%

Dietary Fiber 15.2 g60.8%

Sugars 24 g

Protein 14 g28.3%

Vitamin A 407.9% Vitamin C 129.9%

Calcium 15.9% Iron 21.7%

*Based on a 2000 Calorie diet

Mixed Chinese Vegetables Recipe