Directions:
- Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
- In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.91 Kcal (2240 kJ) | ||
| Calories from fat | 151.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.8g | 26% | |
|---|---|---|---|
| Cholesterol | 27.72mg | 9% | |
| Sodium | 1860.82mg | 78% | |
| Potassium | 517.84mg | 11% | |
| Total Carbs | 77.04g | 26% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 16.01g | 32% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.2mg | 18% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 128.64 Kcal (539 kJ) | ||
| Calories from fat | 36.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 26% | |
|---|---|---|---|
| Cholesterol | 6.67mg | 9% | |
| Sodium | 447.49mg | 78% | |
| Potassium | 124.53mg | 11% | |
| Total Carbs | 18.53g | 26% | |
| Sugars | 0.89g | 15% | |
| Dietary Fiber | 0.67g | 11% | |
| Protein | 3.85g | 32% | |
| Vitamin C | 2.2mg | 15% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.8mg | 18% | |
| Calcium | 20.3mg | 8% | |
* 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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