Directions:
- Make the sauce by combining the soy sauce, sherry, sugar, sesame oil, and some pepper.
- Remove the stems from the shitake and discard.
- Wipe the mushrooms clean and slice them thinly.
- Shred the cabbage and carrots.
- Heat oil in wok.
- When hot add ginger, and vegetables. Stir-fry for a few minutes and then add the scallions and soy-sherry sauce.
- Lower the heat to medium and cook stirring often for a few minutes until the vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.89 Kcal (561 kJ) | ||
| Calories from fat | 40.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 7% | |
|---|---|---|---|
| Sodium | 695.89mg | 29% | |
| Potassium | 313.07mg | 7% | |
| Total Carbs | 11.97g | 4% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 3.95g | 8% | |
| Vitamin C | 27.3mg | 46% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.79 Kcal (409 kJ) | ||
| Calories from fat | 29.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 7% | |
|---|---|---|---|
| Sodium | 508.28mg | 29% | |
| Potassium | 228.66mg | 7% | |
| Total Carbs | 8.74g | 4% | |
| Sugars | 2.8g | 15% | |
| Dietary Fiber | 2.57g | 14% | |
| Protein | 2.88g | 8% | |
| Vitamin C | 20mg | 46% | |
| Iron | 0.3mg | 3% | |
| Calcium | 32.1mg | 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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