Directions:
- Pre-soak the portabello mushroom slices in warm water for a couple of minutes. They will soak up a little water and have more body.
- Use a hot, non-stick wok.
- Brown the garlic and ginger.
- Add carrot slices and turn down heat
- Slice up the various remaining Chinese vegetables and add the stalk portions and lay the leafy portions on top.
- Add 1/4 cup of water and cover. If the top is vented, turn of the vent.
- Medium heat for 5 minutes.
- Stir thoroughly then cover and heat for another 2 minutes.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.09 Kcal (587 kJ) | ||
| Calories from fat | 8.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 1% | |
|---|---|---|---|
| Sodium | 76.63mg | 3% | |
| Potassium | 1375.03mg | 29% | |
| Total Carbs | 27g | 9% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 7.58g | 30% | |
| Protein | 8.63g | 17% | |
| Vitamin C | 128.2mg | 214% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 39.6mg | 220% | |
| Calcium | 376.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 23.48 Kcal (98 kJ) | ||
| Calories from fat | 1.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 1% | |
|---|---|---|---|
| Sodium | 12.84mg | 3% | |
| Potassium | 230.46mg | 29% | |
| Total Carbs | 4.53g | 9% | |
| Sugars | 1.21g | 29% | |
| Dietary Fiber | 1.27g | 30% | |
| Protein | 1.45g | 17% | |
| Vitamin C | 21.5mg | 214% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 6.6mg | 220% | |
| Calcium | 63.1mg | 38% | |
* 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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