|Low||sodium soy sauce|
|Vegetable oil||2 Tablespoon (Acceptable)|
|Homemade chicken stock||1/4 Cup (4 tbs)|
|Finely shredded red cabbage||2 Cup (32 tbs)|
|Carrot||1 Large , finely sliced on the diagonal and then cut into very thin strips|
|Snow peas||1 Cup (16 tbs) , stems and strings removed|
|Bell peppers||2 Medium , cut into 1|
|Fresh mushrooms||4 Ounce , thinly sliced|
|Green onion with tops||4 , cut into fine 1|
|Grated fresh ginger/1 teaspoon powdered ginger||1 Tablespoon|
|Sesame seeds||1 Tablespoon , toasted (For Garnish)|
Combine soy sauce, oil and chicken stock.
Heat a nonstick wok or skillet over high heat and add soy sauce mixture.
Over high heat, stir-fry cabbage, carrots, snow peas, bell peppers, mushrooms and onions, stirring constantly, 2 minutes.
Add ginger, stir to mix well and remove from heat.
Vegetables should be tender-crisp.
Garnish with toasted sesame seeds and serve immediately.
Serving size Complete recipe
Calories 632Calories from Fat 349
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 659 mg27.46%
Total Carbohydrates 58 g19.3%
Dietary Fiber 19 g76%
Sugars 26 g
Protein 19 g38%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet