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Vegetarian Ten Varieties

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Ingredients
  Green onions 1⁄4 Cup (4 tbs)
  Mushrooms 1⁄4 Cup (4 tbs)
  Celery 1⁄4 Cup (4 tbs)
  Broccoli 1⁄2 Cup (8 tbs)
  Water chestnuts 1⁄2 Cup (8 tbs)
  Carrots 1⁄2 Cup (8 tbs)
  Zucchini 1⁄2 Cup (8 tbs)
  Vegetable oil 4 Tablespoon
  Chinese cabbage/American cabbage 1 Cup (16 tbs), shredded
  Chinese peas 1⁄2 Cup (8 tbs) (Whole)
  Bean sprouts 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Arrowroot 1 Tablespoon
  Tamari soy sauce 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Gomasio salt To Taste
  Bean curd 1 Cup (16 tbs), cut in small pieces
Directions

Cut the following vegetables nituke, or oriental style, in thin diagonal strips: green onions, mushrooms, celery, broccoli, water chestnuts, carrots, and zucchini.
Heat oil in a Chinese Wok, or large skillet, and add all vegetables including cabbage, peas, and bean sprouts.
Stir fry vegetables for 2 or 3 minutes.
Add water, arrowroot, soy sauce, sugar, and gomasio salt to taste, and stir.
Add bean curd which has been briefly browned on both sides.
Cover Wok, or skillet, and simmer 5 minutes.
Take off lid and stir fry for another minute or two.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1120 Calories from Fat 713

% Daily Value*

Total Fat 80 g123.8%

Saturated Fat 10.7 g53.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1928.5 mg80.4%

Total Carbohydrates 61 g20.3%

Dietary Fiber 12.8 g51.2%

Sugars 23.5 g

Protein 46 g91.5%

Vitamin A 335.2% Vitamin C 366.7%

Calcium 68% Iron 111.5%

*Based on a 2000 Calorie diet

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Vegetarian Ten Varieties Recipe