Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Yield: 286.3 g
Ingredients: Fresh Cabbage 71 g; Dried Wood Ear Mushroom 6.3 g; Organic Bean Sprouts 150 g; Bok Choy 40 g; Solere Romero Organic Extra Virgin Olive Oil (250ml) 4 ml; Lee Kum Kee Premium Oyster Sauce 5 g; All-purpose Udon Soy Sauce 10 ml

117 kcal

#Diet #Vegan #Low-calorie

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Ingredients

Main ingredients

Fresh Cabbage 71 g
Dried Wood Ear Mushroom 6.3 g
Organic Bean Sprouts 150 g
Bok Choy 40 g

Seasonings/Sauce

Solere Romero Organic Extra Virgin Olive Oil (250ml) 4 ml
Lee Kum Kee Premium Oyster Sauce 5 g
All-purpose Udon Soy Sauce 10 ml

Nutrition summary

Carbohydrates 18.67 g 55%

Protein 6.02 g 18%

Fat 4.19 g 28%

Serving size 286.3g

Cooking steps

1

Wash the vegetables thoroughly and cut them into appropriate sizes.
2

Heat the cooking oil in a pan over medium heat.
3

Add the vegetables to the pan and season with salt and pepper while stir-frying.
4

Continue stirring until the vegetables are evenly cooked.

Stir-Fried Vegetables

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