Directions:
- Cook rice with two cups of water and 1/4 tsp ginger.
- In heavy skillet, cook peppers and celery in oil until crisp and tender. Remove and set aside.
- Add meat. Brown quickly.
- Combine water, soy sauce, cornstarch, sugar, and salt. Add to skillet and cook until thickened.
- Stir in reserved peppers and celery along with tomato wedges. Heat through.
- Serve over ginger rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.9 Kcal (2487 kJ) | ||
| Calories from fat | 188.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.9g | 32% | |
|---|---|---|---|
| Cholesterol | 97.5mg | 33% | |
| Sodium | 1002.2mg | 42% | |
| Potassium | 690.83mg | 15% | |
| Total Carbs | 60.05g | 20% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 39.88g | 80% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 559.9mg | 3111% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 216.36 Kcal (906 kJ) | ||
| Calories from fat | 68.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 32% | |
|---|---|---|---|
| Cholesterol | 35.52mg | 33% | |
| Sodium | 365.1mg | 42% | |
| Potassium | 251.67mg | 15% | |
| Total Carbs | 21.87g | 20% | |
| Sugars | 0.69g | 8% | |
| Dietary Fiber | 0.94g | 10% | |
| Protein | 14.53g | 80% | |
| Vitamin C | 7.1mg | 32% | |
| Iron | 204mg | 3111% | |
| Calcium | 27.7mg | 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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