Ingredients:
- 1 tsp grated gingerroot
- 2 leeks, sliced 1/2 inch thick (2/3 cup)
- fresh basil sprig (optional)
Directions:
- In a medium saucepan precook carrots, covered in small amount of boiling water for 2 minutes.
- Drain.
- Set aside.
- For sauce, in a small bowl stir together water, soy sauce, cornstarch, and hot pepper sauce.
- Set aside.
- Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking).
- Preheat over medium-high heat.
- Stir-fry ginger root and garlic in hot oil for 15 seconds.
- Add carrots and leeks; stir-fry for 1 to 2 minutes or till vegetables are crisp-tender.
- Push vegetables from the center of the wok.
- Stir sauce.
- Add the sauce to the center of the wok.
- Cook and stir till thickened and bubbly.
- Stir all ingredients together to coat with the sauce.
- Serve immediately.
- Garnish with fresh basil sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.14 Kcal (356 kJ) | ||
| Calories from fat | 30.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Sodium | 331.99mg | 14% | |
| Potassium | 381.47mg | 8% | |
| Total Carbs | 12.96g | 4% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 61.22 Kcal (256 kJ) | ||
| Calories from fat | 22.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 5% | |
|---|---|---|---|
| Sodium | 238.73mg | 14% | |
| Potassium | 274.31mg | 8% | |
| Total Carbs | 9.32g | 4% | |
| Sugars | 4.16g | 23% | |
| Dietary Fiber | 2.52g | 14% | |
| Protein | 1.27g | 4% | |
| Vitamin C | 5.4mg | 13% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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