Steamed Vegetables

Name: Steamed Vegetables
Yield: 692 g
Ingredients: enoki mushrooms 100 g; napa cabbage (yellow spring variety, raw) 100 g; mung bean sprouts 100 g; bok choy 100 g; raw cabbage 70 serving; tuna extract 100 g; honey 7 spoon; minced garlic 5 teaspoon; sesame oil 10 spoon; yangjo gold soy sauce 100 g

333 kcal

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Ingredients

Main ingredients

enoki mushrooms 100 g
napa cabbage (yellow spring variety, raw) 100 g
mung bean sprouts 100 g
bok choy 100 g
raw cabbage 1 serving

Seasonings/Sauce

tuna extract 100 g
honey 7 spoon
minced garlic 5 teaspoon
sesame oil 10 spoon
yangjo gold soy sauce 100 g

Nutrition summary

Carbohydrates 44.91 g 52%

Protein 18.87 g 22%

Fat 10.26 g 27%

Serving size 692g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

Boil water in a steamer.
3

Spread the vegetables evenly on the bottom of the steamer.
4

Cover with a lid and steam over medium heat for 10-15 minutes.
5

When the vegetables are cooked to your liking, transfer them to a plate.

Steamed Vegetables

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