Barbecued Chinese Vegetables Recipe

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Ingredients:

Serving

Directions:

In a cup, combine the mixture of catsup, soy sauce, hoisin sauce, and all-purpose flour.
In a wok, heat oil and fry the garlic, onion and ginger, then stir-fry the mushroom for 1 minute.
Add the baby corn, bamboo shoots, jicama and carrots together with the mixture and simmer for 3 minutes.
Add all the remaining vegetables and simmer for 2 minutes.
Add the tofu and simmer for 1 minute.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1254.08 Kcal (5251 kJ)
Calories from fat	508.52 Kcal
		% Daily Value*
Total Fat	56.5g	87%
Cholesterol	1.92mg	1%
Sodium	2812.88mg	117%
Potassium	3160.16mg	67%
Total Carbs	146.29g	49%
Sugars	71.02g	284%
Dietary Fiber	37.33g	149%
Protein	53.49g	107%
Vitamin C	254.9mg	425%
Vitamin A	3.6mg	119%
Iron	64.9mg	361%
Calcium	960.5mg	96%

Amount Per 100 g
Calories	87.02 Kcal (364 kJ)
Calories from fat	35.28 Kcal
		% Daily Value*
Total Fat	3.92g	87%
Cholesterol	0.13mg	1%
Sodium	195.18mg	117%
Potassium	219.27mg	67%
Total Carbs	10.15g	49%
Sugars	4.93g	284%
Dietary Fiber	2.59g	149%
Protein	3.71g	107%
Vitamin C	17.7mg	425%
Vitamin A	0.2mg	119%
Iron	4.5mg	361%
Calcium	66.6mg	96%

* 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.

Tastes

salty
savory
bitter
sweet

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