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Braised Chinese Vegetables

chef.jackson's picture
Ingredients
  Chinese cabbage 1
  Red pepper 1 Small
  Green pepper 1 Small
  Canned water chestnuts 8
  Peanut oil 3 Tablespoon
  Green ginger piece 1 Inch
  Chicken stock/Water and chicken stock cube 3 Tablespoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Soy sauce 2 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
Directions

GETTING READY
1. Wash and drain the cabbage. Slice into 1-inch length pieces.
2. Wash and slice the pepper into thin strips.

MAKING
3. In a large saucepan or fry pan, heat oil and add sliced ginger.
4. Add cabbage, peppers and chestnuts and fry for 3 minutes.
5. Add stock, with salt, sugar, soy sauce and monosodium glutamate. Season well. Mix properly and simmer until tender but crisp.

SERVING
6. Remove the ginger from the dish and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 341 Calories from Fat 211

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 0.68 mg0.23%

Sodium 1963.3 mg81.8%

Total Carbohydrates 26 g8.6%

Dietary Fiber 7 g28%

Sugars 11.5 g

Protein 9 g17.9%

Vitamin A 417.7% Vitamin C 501.3%

Calcium 45.2% Iron 26.1%

*Based on a 2000 Calorie diet

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Braised Chinese Vegetables Recipe