Sauteed Mixed Vegetables
|Vegetable oil||3 Tablespoon|
|Ginger||2 Tablespoon, sliced|
|Chili garlic paste||1 Teaspoon|
|Baby bok choy||1⁄2 Pound|
|Onion||1 Medium, sliced|
|Napa cabbage head||1⁄2 , sliced|
1. Put ingredients in hot water for a few minutes, then plunge them in ice cold water to stop the cooking process—this technique is called blanching.
2. Remove the vegetables from the ice cold bath and strain them.
3. In a large skillet, add the vegetables and chili garlic paste.
4. Sauté briefly (about 2 minutes) to reheat and serve with pork roast.
Visit Salt & Pepper Chefs for more recipes and information!
Calories 301 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 112.4 mg4.7%
Total Carbohydrates 23 g7.5%
Dietary Fiber 6.3 g25.2%
Sugars 10.4 g
Protein 5 g9.4%
Vitamin A 103.8% Vitamin C 175.3%
Calcium 19.5% Iron 10%
*Based on a 2000 Calorie diet