Directions:
- Heat a wok or large frying pan over high heat. Add 2 tbsp. oil and swirl wok to coat. Cook bok choy stems and carrots, stirring often until starting to soften, about 3 minutes. Add red pepper and cook another 2 minutes. Transfer mixture to a bowl.
- Return wok to heat and add remaining 1 tbsp. oil. Add bok choy leaves and mushrooms. Cook, stirring once or twice to prevent burning, until leaves are starting to soften, about 2 minutes more. Add remaining ingredients and reserved vegetables, stirring to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 731.3 Kcal (3062 kJ) | ||
| Calories from fat | 367.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.8g | 63% | |
|---|---|---|---|
| Sodium | 2426.15mg | 101% | |
| Potassium | 1888.58mg | 40% | |
| Total Carbs | 82.9g | 28% | |
| Sugars | 46.35g | 185% | |
| Dietary Fiber | 19.26g | 77% | |
| Protein | 15.3g | 31% | |
| Vitamin C | 486.9mg | 812% | |
| Vitamin A | 31mg | 1033% | |
| Iron | 639.8mg | 3554% | |
| Calcium | 627.5mg | 63% | |
| Amount Per 100 g | |||
| Calories | 56.34 Kcal (236 kJ) | ||
| Calories from fat | 28.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 63% | |
|---|---|---|---|
| Sodium | 186.9mg | 101% | |
| Potassium | 145.49mg | 40% | |
| Total Carbs | 6.39g | 28% | |
| Sugars | 3.57g | 185% | |
| Dietary Fiber | 1.48g | 77% | |
| Protein | 1.18g | 31% | |
| Vitamin C | 37.5mg | 812% | |
| Vitamin A | 2.4mg | 1033% | |
| Iron | 49.3mg | 3554% | |
| Calcium | 48.3mg | 63% | |
* 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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