Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Yield: 293.7 g
Ingredients: Raw Cabbage 80 g; Dried Wood Ear Mushroom 6 g; Organic Bean Sprouts 140 g; Bok Choy 42.7 g; Organic Extra Virgin Olive Oil 7 ml; Lee Kum Kee Premium Oyster Sauce 5 g; Universal Udon Soy Sauce 13 ml

144 kcal

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Ingredients

Main ingredients

Raw Cabbage 80 g
Dried Wood Ear Mushroom 6 g
Organic Bean Sprouts 140 g
Bok Choy 42.7 g

Seasonings/Sauce

Organic Extra Virgin Olive Oil 7 ml
Lee Kum Kee Premium Oyster Sauce 5 g
Universal Udon Soy Sauce 13 ml

Nutrition summary

Carbohydrates 19.25 g 47%

Protein 6.03 g 15%

Fat 6.88 g 38%

Serving size 293.7g

Cooking steps

1

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

Add cooking oil to a pan and preheat over medium heat.
3

Add firm vegetables like onions, carrots, and bell peppers first, and stir-fry them.
4

Add the remaining vegetables such as zucchini and broccoli, and stir-fry.
5

Season with salt and pepper.
6

When the vegetables are cooked to your liking, turn off the heat and transfer to a plate.

Stir-Fried Vegetables

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